Lentil and mushroom stew with celeriac mash

Lentil and mushroom stew with celeriac mash

Total: 3 hr 15 min. | Active: 45 min.
lactose-free, healthy and balanced
Nutritional value / person: 488 kcal
, Fat: 9 g
, Carbohydrate: 28 g
, Protein: 61 g


4 people


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


oil for frying
800 g beef ragout
1 tsp salt
2 onions, cut into strips
25 g dried porcini mushrooms, soaked in water, drained
350 g brown mushrooms, quartered
1 dl red wine
3 dl beef bouillon
150 g brown lentils
3 dl water
½ dl balsamic vinegar
salt and pepper to taste


1 kg celeriac, cut into pieces
salted water, boiling
50 g pitted black olives, finely chopped
salt and pepper to taste
½ bunch flat-leaf parsley, finely chopped
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.


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.


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.

Similar recipes


Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 5,500 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.