Beef & Mushroom Stew with Celeriac Mash

• 800 g beef chuck⇄
• 600 g mushrooms⇄
• 2 medium onion⇄
• 4 cloves garlic⇄
• 4 sprigs thyme⇄

Cube the beef into 2-3 cm pieces if not already done, halve the mushrooms, dice the onions, and mince the garlic. Set aside in separate bowls for easy access during cooking.

💡 Prepping all ingredients beforehand ensures a smooth cooking process, especially for stews where timing is key.

• 2 tbsp olive oil⇄
• 800 g beef chuck⇄

Heat a heavy-bottomed pot or Dutch oven over high heat at 200°C, add olive oil, and sear the beef cubes in batches for about 5 minutes total, turning to brown all sides until a deep golden crust forms. Remove and set aside on a plate.

💡 Avoid overcrowding the pot to ensure proper browning; work in batches if necessary for even caramelization.

• 2 medium onion⇄
• 4 cloves garlic⇄
• 600 g mushrooms⇄

Reduce heat to medium at 160°C, add a drizzle of olive oil if needed, and cook the diced onions for 3 minutes until softened and translucent. Add minced garlic and halved mushrooms, stirring occasionally for 4 minutes until the mushrooms release their liquid and start to shrink.

💡 Don’t rush the mushrooms; letting them release water enhances their flavor and prevents a soggy stew.

• 4 tbsp tomato paste⇄
• 800 ml beef bone broth⇄
• 4 sprigs thyme⇄

Stir in tomato paste and cook for 1 minute at medium heat to deepen its flavor, ensuring it coats the vegetables. Return the browned beef to the pot, pour in the beef bone broth, add thyme sprigs, and bring to a gentle boil before covering and reducing to the lowest heat setting at 90°C to simmer for 50-60 minutes, or until the beef is fork-tender.

💡 Check the stew occasionally and add a splash of water if it looks too thick during simmering.

• 2 small celeriac⇄
• 1 tsp salt⇄

Peel and chop the celeriac into 2 cm cubes, place in a medium pot, cover with water, add a pinch of salt, and bring to a boil over high heat at 100°C. Reduce to medium heat and simmer for 20 minutes or until the celeriac is soft enough to pierce easily with a fork.

💡 Cut celeriac into uniform pieces to ensure even cooking and a smoother mash.

• 4 tbsp butter⇄
• 1 tsp salt⇄
• 0.5 tsp pepper⇄

Drain the cooked celeriac thoroughly, return to the pot off the heat, and mash with a potato masher or fork until smooth. Stir in butter, season with salt and pepper to taste, and keep warm until ready to serve.

💡 For an extra creamy texture, use a hand blender, but avoid over-processing to prevent a gluey consistency.

• 1 tsp salt⇄
• 0.5 tsp pepper⇄

After simmering, check the beef for tenderness; it should break apart easily with a fork. Remove thyme sprigs, taste the stew, and adjust seasoning with salt and pepper as needed before serving hot.

💡 If the stew isn’t thick enough, simmer uncovered for the last 5 minutes to reduce the liquid slightly.