Beef Casserole with Celeriac Mash

by Sally Abé

Main Easy ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 3 hours 10 minutes


500g of braising beef, diced

2 carrots, chopped

2 celery sticks, chopped

200g of button mushrooms, halved

2 shallots, chopped

1 tbsp of tomato purée

500ml of beef stock

2 garlic cloves, minced

2 sprigs of lemon thyme

50g of plain flour


black pepper

rapeseed oil

1 celeriac

75g of butter

1 tsp salt, plus extra for seasoning


1. Heat a large casserole over a high heat with a little oil and separately fry all the vegetables until coloured all over. Set aside on a plate while browning the meat

2. Preheat the oven to 150°C/gas mark 2

3. Pat the beef dry with kitchen paper and dust with the plain flour. Return the casserole to the heat and fry the beef until browned all over

4. Stir in the tomato purée and cook for a few more minutes before adding the stock. Bring to the boil, then return the cooked vegetables to the casserole

5. Mix in the garlic and add the thyme sprigs and cover with a lid. Transfer to the preheated oven for 2 hours, or until the meat is soft and tender

6. Half an hour before serving, make the celeriac mash. Peel the celeriac and chop into chunks. Place in a saucepan and cover completely with water. Add 1 tsp of salt and cook for 25–30 minutes, or until the celeriac is completely soft when pierced with a knife

7. Drain well and mash the celeriac with the butter. Season to taste and serve with the casserole