Beef ragout with celery root purée | Recipe | Kitchen Stories

Ingredients

• 2 lbs beef (chuck)
• 21 oz celery root
• 4 carrots
• 4 onions
• 4 cloves garlic
• 4 stalks celery
• 3 sprigs rosemary
• 3 sprigs thyme
• 6 tbsp clarified butter (divided)
• 2 sticks cinnamon
• 2 bay leaves
• 2 oz dried porcini mushrooms
• 24 oz canned chopped tomatoes
• 2 cups red wine
• 0.75 cup beef stock
• 1.5 cups vegetable stock
• 0.75 cup heavy cream
• nutmeg to taste
• salt
• pepper