Beef Stew with Leeks and Celery Root
Equipment
- Large pot
- wooden spoon
- fork
- knife
- cutting board
Ingredients
- 1½ pounds beef stew meat, cut into 1-inch cubes
- 2 large leeks, cleaned and sliced
- 1 large celery root (about 1 pound), peeled and cubed
- 4 cups beef broth
- 3 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 garlic cloves, minced
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and black pepper
Instructions
- Heat 2 tablespoons of the olive oil in a large pot over medium-high heat. Add the beef cubes in a single layer and brown on all sides. Remove the beef to a plate.
- Lower the heat to medium and add the remaining tablespoon of olive oil. Stir in the sliced leeks and minced garlic. Cook until the leeks soften.
- Sprinkle the flour over the leeks and stir for one minute to form a light roux.
- Return the beef to the pot. Add the beef broth, cubed celery root, thyme sprigs, bay leaf, and a pinch of salt and pepper. Stir well.
- Bring the mixture to a simmer, then cover and cook on low for 1½ hours until the beef is tender.
- Remove 1 cup of the softened celery root pieces. Mash them with a fork until smooth, then stir the mash back into the pot to thicken the broth.
- Discard the thyme sprigs and bay leaf. Taste and adjust salt and pepper before serving.
Notes
Mashing a portion of the celery root at the end creates the creamy texture without any added dairy. If the stew thickens too much on reheating, stir in a splash of extra broth to loosen it. Leftovers keep well in the fridge for three days and the flavors deepen overnight.
Course: Soup
Cuisine: French
Equipment: Large pot, wooden spoon, fork, knife, cutting board
Cuisine: French
Equipment: Large pot, wooden spoon, fork, knife, cutting board