Beef and Celeriac Stew
A healthy dish with celeriac.
Servings 6 servings
Calories 80kcal
Ingredients
- 250 grams meat chuncked beef or lamb
- 3 tablespoons olive oil
- 1 tablespoon flour
- 1 onion large
- 2 garlic cloves
- 1 carrot
- 2 potatoes
- 500 grams celeriac
- ½ teaspoon lemons juice
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- water
Instructions
- Place the meat in a pot, with lid on until the meat first leaves and then absorbs back its own water. Do not add anything else at this stage.
- Meanwhile chop the onions and garlic separately.
- Peel and dice the carrot.
- Peel and cut the potato to random chunks.
- And finally peel and cut the celeriac to similar sizes to the potato.
- As soon as the meat absorbs back its own water add the olive oil and the chopped onions.
- Once the onions are translucent add the chopped garlic cloves. Sauté for about 2 more minutes.
- Sprinkle a tablespoon of flour on the meat and mix.
- Then toss in the diced carrots and mix.
- After a minute also add the potato and the celeriac chunks.
- Add half a teaspoon of lemon juice.
- Pour in warm water enough to cover the bottom of the pot.
- Cover the lid and cook until all the vegetables and the meat is cooked.
- Garnish with chopped celery or parsley.
Notes
Be quick when peeling, cutting and adding the celeriac to the pot as it will get dark. If you want to make sure they stay white, prepare a bowl of water with a tablespoon of lemon's juice and toss each peeled and cut celeriac piece into this bowl. When you have cut all the celeriac you can then add them all together to the main pot.