Potted Beef and Celery Root with Celery Gremolata
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 610
- Total Fat
- 28
- Saturated Fat
- 6
- Carbohydrates
- 27
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 55
- Cholesterol
- 144
- Sodium
- 1311
- Total: 2 hr 30 min
- Prep: 10 min
- Cook: 2 hr 20 min
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
- 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.