Beef casserole with celeriac mash
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Beef casserole with celeriac mash


Beef casserole
500g of braising beef, diced
2 carrots, chopped
2 celery sticks, chopped
200g of button mushrooms, halved
2 shallots, chopped
1 tbsp of tomato purée
500ml of beef stock
4 Thyme and Lemon Smoked Garlic* cloves, minced
2 sprigs of lemon thyme
50g of plain flour
black pepper
rapeseed oil

Celeriac mash
1 celeriac
75g of butter
1 tsp salt, plus extra for seasoning

Heat a large casserole over a high heat with a little oil and separately fry all the vegetables until coloured all over. Set aside on a plate while browning the meat

Preheat the oven to 150°C/gas mark 2

Pat the beef dry with kitchen paper and dust with the plain flour. Return the casserole to the heat and fry the beef until browned all over

Stir in the tomato purée and cook for a few more minutes before adding the stock. Bring to the boil, then return the cooked vegetables to the casserole

Mix in the garlic and add the thyme sprigs and cover with a lid. Transfer to the preheated oven for 2 hours, or until the meat is soft and tender

Half an hour before serving, make the celeriac mash. Peel the celeriac and chop into chunks. Place in a saucepan and cover completely with water. Add 1 tsp of salt and cook for 25–30 minutes, or until the celeriac is completely soft when pierced with a knife


Based on a recipe by Sally Abé


Buy Thyme and Lemon Smoked Garlic


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