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Beef ragout with celery root purée
Keywords
- puréeing
- Brand Content
- slow cooking
- no refined sugar
- main
- crowd pleaser
- comfort food
- beef
- Bulthaup
- spices
- savory
- mushrooms
- for four
- alcohol
- dairy
- herbs
- vegetables
- autumn
- winter
- oven
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Cooking tools:
- Immersion blender
- Fine grater
- Pot
- Peeler
- Cooking spoon
- Cutting board
- Chef's knife
- Oven
- Stove
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
- 3/4 cup beef stock
- 1 1/2 cups vegetable stock
- 3/4 cup heavy cream
- nutmeg to taste
- salt
- pepper
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