Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Stew
Mash
How it's done
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Stew
Heat a dash of oil in a frying pan. Brown the meat in batches for approx. 5 mins. per batch, remove from the pan, season with salt. Reduce the heat, wipe the cooking fat from the pan, add a little oil if necessary. Sauté the onions and mushrooms in the same pan for approx. 5 mins. Pour in the wine, reduce to half the amount. Pour in the stock, bring to the boil, reduce the heat. Return the meat to the pan along with the cooking juices, cover and braise over a low heat for approx. 2 hrs. Remove the meat, tear apart using two forks, return to the pan with the lentils and water, simmer uncovered for approx. 30 mins. Pour in the balsamic, season the stew.
Mash
Cook the celeriac in boiling salted water for approx. 25 mins. until very soft. Drain the water, allow the residual moisture to evaporate by swirling the pan on the switched-off hob. Mash the celeriac with a potato masher or fork, mix in the olives, season. Serve the stew with the mash, garnish with parsley.
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