for 4 person

Stew

	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

Mash

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

How it's done

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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