Wine-braised Beef with Celery Root Purée

Wine-braised Beef with Celery Root Purée

Ingredients

Wine-braised beef

Celery root puree

Directions

Wine-braised beef

  1. 1 of 1 Heat oven to 350 degrees . 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 degrees for 11/2 hours or until meat is knife-tender and sauce thickens.

Celery root puree

  1. 1 of 2 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.
  2. 2 of 2 Serve braised beef and sauce on top of the celery root puree. Garnish with chopped parsley, if desired.
Nutrition Information for Wine-braised Beef with Celery Root Purée
Servings Per Recipe:
Per Serving: 6 g fiber, 4 g sat. fat, 12 g Fat, total, 67 mg chol., 58 g carb., 588 kcal cal., 41 g pro., 777 mg sodium
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Printed from FamilyCircle.com 09/21/2018