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Braised Beef with Celeriac Mash and Sautéed Chanterelles
Braised Beef with Celeriac Mash and Sautéed Chanterelles

Braised Beef with Celeriac Mash and Sautéed Chanterelles
A hearty and flavorful dinner featuring tender braised beef, creamy celeriac mash, and earthy chanterelles.
Braised Beef with Celeriac Mash and Sautéed Chanterelles
Ingredients:
1
Servings
  • 500
    g
     beef chuck
  • 300
    g
     celeriac
  • 150
    g
     chanterelle
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     beef stock
  • 2
    tbsp
     olive oil
  • 20
    g
     butter
  • 5
    g
     thyme
  • 5
    g
     salt
  • 2
    g
     black pepper
Preparation Time: 120 minutes
Braised Beef with Celeriac Mash and Sautéed Chanterelles
Instructions:
  1. Preheat oven to 160°C.
  2. Season beef with salt and pepper.
  3. Heat olive oil in a large ovenproof pot over medium-high heat.
  4. Brown beef on all sides, then remove from pot.
  5. Add chopped onion and garlic to the pot, sauté until soft.
  6. Return beef to the pot, add beef stock and thyme.
  7. Cover and transfer to oven, braise for 1.5 hours.
  8. Peel and chop celeriac, boil until tender.
  9. Mash celeriac with butter, season with salt and pepper.
  10. Sauté chanterelles in a pan with a little olive oil until golden.
  11. Serve braised beef with celeriac mash and chanterelles.
Nutrition Per Serving 1000 g Per 100g
Energy 661 kcal 66 kcal
Protein 60 g 6.0 g
Fibre 8 g 0.8 g
Salt 3 g 0.3 g
Sugar 10 g 1.0 g
Carbohydrates 40 g 4.0 g
Fat 35 g 3.5 g
  • 500
    g
     beef chuck
  • 300
    g
     celeriac
  • 150
    g
     chanterelle
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     beef stock
  • 2
    tbsp
     olive oil
  • 20
    g
     butter
  • 5
    g
     thyme
  • 5
    g
     salt
  • 2
    g
     black pepper
1
Servings
0

Preheat oven to 160°C.

Season beef with salt and pepper.

Heat olive oil in a large ovenproof pot over medium-high heat.

Brown beef on all sides, then remove from pot.

Add chopped onion and garlic to the pot, sauté until soft.

Return beef to the pot, add beef stock and thyme.

Cover and transfer to oven, braise for 1.5 hours.

Peel and chop celeriac, boil until tender.

Mash celeriac with butter, season with salt and pepper.

Sauté chanterelles in a pan with a little olive oil until golden.

Serve braised beef with celeriac mash and chanterelles.

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