This gluten and grain free, Paleo stew is bursting with rich deep flavours and has a wonderful velvet texture. The beef, celeriac, mushrooms, carrots and baby shallots are bathed in red wine, herbs and stock as they slowly cook.
The word stew does not instantly conjure up images of a particular glamorous dish, but don’t be fooled by its seemingly every day namesake. The addition of celeriac in this stew pushes it in to a new dimension, making it the perfect dish for entertaining and has the added benefit that it can be made in advance and re-heated before you eat.
Served with sautéed cabbage and fennel seeds or green beans with garlic and mint and you have the perfect winter meal that will impress any guest and leave you full, happy and content.
This stew freezes really well so you can enjoy this slow cooked, winter warmer, bowl of perfection quickly at any time.
Feeds 8, you can half the quantities given to make a smaller stew, or it freezes very well
- 1.2 kg of grass feed braising steak beef cut in to chunks
- Maldon Sea Salt
- Olive oil
- 2 x celeriac, peeled and cut into bite size chunks
- 300g baby shallots, peeled
- 4 x carrots, peeled and chopped in to bite size chunks
- 5 x thyme sprigs
- 3 x tablespoon of chopped rosemary leaves
- 500g chestnut mushrooms
- 4 x bay leaves
- 400ml red wine
- 1 litre chicken stock (you can use beef if you prefer). See how I make chicken stock here.
- 2 x tablespoons of dijon mustard
- 2 x garlic gloves peeled and crushed or grated
- Pre heat the oven to 150c, gas mark 2, 300f and season the beef with salt and pepper
- In a large oven proof pan with a lid, heat some olive oil and over a medium heat sear the beef in batches for a approx. 2 mins per batch
- Take the beef out of the pan and put to one side. Add a little more olive oil to the pan and then over a medium heat the thyme, rosemary, shallots, celeriac and carrots of 5 mins gently stirring the vegetables then add the mushrooms and stir for another 2 mins.
- Add the wine, bay leaves and stock and bring to the boil stirring with a wooden spoon to deglaze catching any meat left at the bottom of the pan. Then lower the heat and add the meat back to the pan and stir in the mustard and garlic.
- Take off the heat, put the pan lid on and transfer to the oven for 2 and a half hours. When ready the beef should be very tender and easily pull apart with a fork.
- Season with Salt and Pepper to taste and serve on warm plates with greens. I love this stew with sautéed cabbage in butter with fennel seeds or green beans with mint and garlic. Enjoy!
Notes: This stew will keep in a fridge for up to 3 days and freezes very well.