Wine-Braised Beef with Celery Root Puree

By mschweickert

Ingredients

• 1 1/4 pounds beef chuck, cut into 2-inch cubes
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 Tbsp vegetable oil
• 3 large carrots, peeled and cut into 1-inch pieces
• 8 oz frozen pearl onions
• 2 garlic cloves, chopped
• 2 Tbsp flour
• 2 cups red wine
• 1 cup beef stock
• 1 Tbsp tomato paste
• 1 spring fresh rosemary
• Fresh parsley
• 1 celery root (1 pound), peeled and cut into 2-inch pieces
• 2 baking potatoes, peeled and cut into 2-inch pieces
• 1 garlic clove, smashed
• 1/2 cup milk
• 1/2 tsp salt

Preparation

Step 1

Wine Braised Beef - Heat oven to 350. Season beef with salt and pepper. Heat oil in a Dutch oven on high; brown beef on all sides, about 3 to 5 minutes. Reduce heat to medium-high, add carrots, onions and garlic; cook for 2 minutes. Stir in flour and cook 1 minute. Add wine, stock, tomato paste and rosemary and bring to a boil. Cover, place in oven and braise at 350 for 1 1/2 hours or until meat is knife tender and sauce thickens.

Celery Root Puree - Meanwhile, place celery root, potatoes and garlic in a lidded pot, covering with cold water. Bring to a boil, reduce heat to medium and simmer, covered, until vegetables are tender, 25 to 30 minutes. Drain; puree in blender or processor with milk until smooth. Add more milk if necessary. Season with salt.

Serve braised beef and sauce on top of the celery root puree. Garnish with chopped parsley.