This classic French dish takes a little bit of effort to pull together, but once you put this dish on the table you will realize it is well worth the effort. In place of traditional mashed potatoes, the meat is paired with a combination of mashed potatoes and celeriac. The celeriac adds a nice extra bit of flavor and is perfectly accented with a little fit of nutmeg.This dish is perfect for a chilly fall or winter night when you want a cozy meal that is going to fill you up and keep you warm.


  • 2 slices bacon
  • 1 kilogram beef
  • 3 carrots (sliced)
  • 2 onions (1 red and 1 yellow, diced)
  • 700 milliliters red wine
  • 500 milliliters beef stock
  • 2 tablespoons tomato paste
  • 3 garlic cloves (peeled and crushed)
  • 3 thyme sprigs
  • 2 bay leaves
  • 150 grams white onions (diced)
  • 250 grams fresh mushrooms
  • 1 handful black trumpet mushrooms
  • salt
  • pepper
  • extra virgin olive oil
  • chives
  • 3 medium potatoes
  • 200 grams celeriac
  • 200 milliliters milk
  • extra-virgin olive oil
  • nutmeg
  • salt
  • pepper


  1. Trim fat from bacon and dice.
  2. Cook bacon in an oven-proof skillet until brown. Season beef with salt and pepper to taste. Add beef to pan and cook over high heat.
  3. Remove beef and bacon from heat and set aside.
  4. Add sliced carrots and diced onions to hot pan.
  5. Peel and lightly crush garlic cloves. Add garlic, tomato paste and bay leaves to pan.
  6. Deglaze pan with red wine and cook until reduced.
  7. Return beef and bacon to pan and stir well.
  8. Add beef broth and place pan in preheated oven at 230°C (approximately 445°F).
  9. Lower temperature to 170°C (approximately 340°F) and cook for approximately 2 1/2 hours.
  10. Heat oil in a pan and sauté onions.Season with salt to taste.
  11. Clean and slice mushrooms. Sauté mushrooms.
  12. Remove pan from oven and add onions, mushrooms and a few sprigs of thyme.
  13. Season with salt to taste and cook over low heat on stovetop for about 10 minutes.
  14. For the mashed potatoes, scrub and peel potatoes and celeriac.
  15. Coarsely chop and cover with 200 ml water and milk. Cook for about 40 minutes, until knife-tender, drain and mash with a fork.
  16. Season to taste with salt, nutmeg, and a drizzle of oil.
  17. Mix for about 1-2 minutes or until combined.
  18. Serve beef stew with mashed potatoes. Garnish with chopped chives.
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