Flemish beef and beer carbonade with celeriac mash

Ingredients

For 1 serving

• Beef stew meat150 g
• Beer150 ml
• Onion120 g
• Mustard1 teaspoon
• Brown sugar1 teaspoon
• Celeriac200 g
• Potatoes100 g
• Extra virgin olive oil1 tablespoon
• Thymeto taste
• Bay leavesto taste
• Saltto taste

Contains: gluten, celery, mustard,

In season: October – March

Method

1. Pat the beef pieces dry with kitchen paper and season with salt; peel the onion and slice it thinly.
2. Heat half the oil in a heavy-based casserole over medium-high heat and brown the beef for 5–6 minutes, until well browned on all sides; lift it out and set aside.
3. In the same pan, over medium-low heat, cook the onion with the brown sugar for 10–12 minutes, stirring and scraping the bottom, until soft and caramelised.
4. Return the meat, pour in the beer, add the mustard, thyme and bay leaf, bring to a gentle simmer, then cover and cook over low heat for 1 hour 45 minutes, until the beef is very tender and the sauce dark and thick.
5. Half an hour before the end, peel the celeriac and potatoes, cut them into cubes of about 2 cm and boil in salted water for 20 minutes, until soft.
6. Drain and mash them with a potato ricer, then season with the remaining oil and a pinch of salt.
7. Remove the bay leaf and serve the carbonade on the mash.