Best Beef Stew Recipe

with Celeriac and Shallots

In Winter, this is the best beef stew recipe. It calls for celeriac which is one of the winter root vegetables that I most enjoy. Its texture is almost akin to a potato, but it has the flavor of celery. If you are not able to get hold of celeriac, you can substitute with 300g potatoes and a stick of chopped celery. If you are going this route, add the potato at step 7 and then add the celery with the carrots at step 8 as these vegetables cook for a shorter time than the root vegetables.

Whole shallots are used in this easy beef stew recipe. Again, if you can't get hold of them, just use diced onions. You can use any stewing beef or topside beef, which requires a little less cooking time.

Ingredients:

You will need a casserole dish with a lid. Preferably use one that can be used on the hob as well, in order to save on washing up.

Method:

1. Preheat the oven to 150° C.
2. Brown the meat in 4 - 5 batches. It needn't be cooked all the way through, but it should have a deep brown color on most of the sides. This is what gives flavor to the dish. Keep aside.
3. Brown the shallots briefly until they have got a bit of color.
4. Add the flour to the pan and cook for a minute.
5. Slowly add the beef stock and stir until there are no lumps. Add back the meat.
6. Place a lid on the pan and bake for about an hour.
7. Add the celeriac to the dish and cook for a further ½ hour.
8. Add the carrots and cook for a further 20 minutes.
9. The stew is ready when the meat is succulent and the vegetables are cooked but they should still hold their shape and not be mushy.
10. Serve this Best Beef Stew Recipe with rice or mashed potatoes and green vegetables.