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Wine-braised beef

Celery root purée


Wine-braised beef

  • Heat oven to 350°. Season beef with salt and pepper. Heat oil in a Dutch oven on high; brown beef on all sides, about 3 to 5 minutes. Reduce heat to medium-high, add carrots, onions and garlic; cook for 2 minutes. Stir in flour and cook 1 minute. Add wine, stock, tomato paste and rosemary and bring to a boil. Cover, place in oven and braise at 350° for 11/2 hours or until meat is knife-tender and sauce thickens.


Celery root purée

  • Meanwhile, place celery root, potatoes and garlic in a lidded pot, covering with cold water. Bring to a boil, reduce heat to medium, and simmer, covered, until vegetables are tender, 25 to 30 minutes. Drain; puree in blender or processor with milk until smooth. (Add more milk if necessary.) Season with salt.

  • Serve braised beef and sauce on top of the celery root puree. Garnish with chopped parsley, if desired.

Nutrition Facts

588 calories; 12 g total fat; 4 g saturated fat; 67 mg cholesterol; 777 mg sodium. 58 g carbohydrates; 6 g fiber; 41 g protein;


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0