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