I had marked this recipe from one of my favorite blogs a while ago. She adds a lot of great vegetables to her meals that many don’t. I always find her stuff to be very tasty and not terribly difficult to make.
- 2 pounds beef
- 1 large onion
- 1 large carrot
- 2 garlic cloves
- 1 celeriac root
- 1 leek
- 3 waxy potatoes
- 1 tsp sweet paprika powder
- 2 tbsp coarse mustard
- 1 tbsp flour
- 1/2 tsp curry powder
- 1 cup beef broth
- 1 cup beer
- celeriac leaves
- 3 bay leaves
- salt & pepper
Cut about 1/2 inch off the bottom of the celeriac, cut the skin off and coarsely chop it.
Use 2 medium or 1 large carrot, peel it and give it a rough chop as well.
Do the same with the onion and grate two cloves of garlic while you’re at it.
Grab a bowl and combine 1 heaping tbsp flour with 1/2 tsp sweet paprika powder and 1/2 tsp curry powder. Give it a good stir.
Chop the meat in coarse pieces and add a generous amount of salt and freshly cracked black pepper. Here comes the trick, spoon two tbsp coarse mustard on top, dig your hands in there and rub it all over the meat.
Now grab yourself a stew pot. Heat 3 tbsp butter and put your meat in there. Cook for 5 minutes, then add the onions. Give it a good stir and cook for another 2 minutes.
It should be smelling pretty darn good at this point, but we’ll up the fragrance a bit. Add the celeriac root, carrots and garlic. Give everything a good stir and cook for another 3 minutes.
After 3 minutes you can throw in the flour mixture. Coat the meat and vegetables with it and let the flour neutralize for about a minute.
Strip a few thyme sprigs and throw them in. I’ve used about 4 sprigs.
Pour the beer in with the meat and add 1 cup of beef broth. Make sure you use room temperature beer! Also throw in a good handful of chopped celeriac leaves.
Bring to a boil and simmer for about 75 minutes over low heat.
Cut up a leek.
Also peeled and chopped 3 large potatoes.
Add everything to the stew, give it all a good stir and check to see if the stew might need a little more liquid. If it does just add a little water.
Simmer for another 30 to 45 minutes, until the potatoes are properly cooked.
Garnish with a little thyme and a generous amount of celeriac leaves and serve.