for 4 person

Meat

	clarified butter for frying
2 tbsp	white flour
1 tsp	salt
a little	pepper
400 g	beef ragout

To braise the beef

80 g	diced bacon
2	onion, sliced
1	garlic clove, thinly sliced
400 g	celeriac, cut into sticks
350 g	carrot, cut into sticks
250 g	white mushroom, quartered
250 g	frozen peeled chestnut, defrosted
1 tbsp	tomato puree
3 dl	red wine
4 dl	beef bouillon
½ tbsp	rosemary needles, finely chopped
	salt and pepper to taste

How it's done

Meat

Heat a little clarified butter in a frying pan. Mix the flour, salt and pepper in a deep dish. Toss the meat in the flour in batches, brown for approx. 3 mins., remove from the pan. Reduce the heat and wipe the cooking fat from the pan.

To braise the beef

Fry the bacon, onion and garlic in the same pan for approx. 5 mins. Add the celeriac, carrots, mushrooms and half of the chestnuts, cook for approx. 5 mins. Add the tomato puree and cook briefly. Pour in the red wine and reduce to half the amount. Pour in the stock, bring to the boil, reduce the heat. Return the meat to the pan, cover and braise for approx. 1½ hrs. Add the remaining chestnuts and the rosemary, braise (uncovered) for a further 15 mins., season.

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