Potted Beef and Celery Root with Celery Gremolata

Total Time:
2 hr 30 min
Prep:
10 min
Cook:
2 hr 20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 pounds beef chuck or other stew meat, cut into 2-inch cubes
  • Kosher salt and coarse black pepper
  • All-purpose flour, for dredging
  • 1/4 cup olive or vegetable oil
  • 4 cloves garlic, crushed
  • 2 medium celery roots, peeled and cubed
  • 2 medium onions, chopped
  • 3 tablespoons tomato paste
  • 2 cups beef stock
  • 1 1/2 cups dry red wine
  • 1/4 cup Worcestershire sauce
  • Herb bundle (fresh sage, bay and parsley), tied with kitchen string
  • Celery Gremolata:
  • 1 cup fresh flat-leaf parsley leaves, chopped
  • 4 ribs organic celery with leafy tops, chopped
  • 2 anchovy fillets, finely chopped, optional
  • 1 lemon, juiced
  • About 3 tablespoons EVOO
  • Shaved pecorino curls
  • Mashed or boiled baby potatoes, or crusty bread, for serving
Directions
Watch how to make this recipe.
  • Preheat the oven to 325 degrees F.

  • Pat the meat dry and sprinkle with salt and pepper, then dredge in flour.

  • In batches, brown the meat in the oil over medium-high heat in a large Dutch oven. Set the beef aside.

  • Add the garlic, celery root and onions to the beef drippings and season with salt and pepper. Cook until softened, 5 to 7 minutes. Add the tomato paste and stir 1 minute, then add the stock, wine, Worcestershire, beef and herb bundle. Cover and cook in the oven until tender, up to 2 hours. Cool and store for a make-ahead meal. Reheat in a 325 degree F oven until bubbly.

  • For the celery gremolata: Combine the parsley, celery, anchovies and lemon juice, and dress with the EVOO. Loosely combine with pecorino cheese.

  • Serve the potted beef in shallow bowls, with the celery gremolata on top. Serve mashed or boiled baby potatoes or crusty bread alongside.


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