mashed potatoes
This recipe for beef stew with creamy potato-celeriac puree is a real pick-me-up after a long, cold day at sea. With buttery tender stew, fresh vegetables and a rich, spicy sauce, this is comfort food that will make your whole crew, or yourself at home, smile. Although it takes some time to simmer, but the delicious smells are more than worth the wait. Serve with a generous scoop of creamy mashed potatoes and you have a meal that not only tastes great, but also provides the energy and sharpness needed to stay safe on the water.
crumbly potatoes
celeriac
carrots
beef steaks
beef stew
Pat the beef stew meat dry with kitchen paper and cut into 2 cm cubes. Sprinkle with salt and pepper. Heat the butter and olive oil in a heavy saucepan over medium-high heat. Brown the meat all around.
Meanwhile, clean and dice the celeriac. Slice the celery. Clean the onions and cut into half rings. Clean and chop the garlic, along with the thyme and rosemary. Wash the carrots and slice them.
the vegetables
Add the celeriac, celery, onions, carrots and garlic to the stew, along with the herbs and bay leaf. Fry this gently until they are translucent. Stir in the tomato puree and fry for a minute.
Deglaze with vinegar and add the beer and stock. Bring to the boil, turn down the heat to low and simmer gently for 2.5 to 3 hours with the lid slanted over the pan. Don't forget to stir occasionally.
the perfect match
Start with the mashed potatoes. Peel and dice the potatoes and celeriac. Cook the celeriac and potatoes in plenty of salted water for 20 minutes until tender. Drain them and let them steam dry in the pan for a while.
Finely mash the celeriac and potatoes with a potato masher or use a potato masher. Add the butter and stir into a creamy puree. Season to taste with salt and pepper.
Serve the stew in deep plates or bowls with a generous scoop of creamy mashed potatoes alongside or underneath. Garnish with fresh parsley if desired.
This recipe for beef stew with creamy potato-celeriac puree is a real pick-me-up after a long, cold day at sea. With buttery tender stew, fresh vegetables and a rich, spicy sauce, this is comfort food that will make your whole crew, or yourself at home, smile. Although it takes some time to simmer, but the delicious smells are more than worth the wait. Serve with a generous scoop of creamy mashed potatoes and you have a meal that not only tastes great, but also provides the energy and sharpness needed to stay safe on the water.
mashed potatoes
beef stew
Pat the beef stew meat dry with kitchen paper and cut into 2 cm cubes. Sprinkle with salt and pepper. Heat the butter and olive oil in a heavy saucepan over medium-high heat. Brown the meat all around.
Meanwhile, clean and dice the celeriac. Slice the celery. Clean the onions and cut into half rings. Clean and chop the garlic, along with the thyme and rosemary. Wash the carrots and slice them.
the vegetables
Add the celeriac, celery, onions, carrots and garlic to the stew, along with the herbs and bay leaf. Fry this gently until they are translucent. Stir in the tomato puree and fry for a minute.
Deglaze with vinegar and add the beer and stock. Bring to the boil, turn down the heat to low and simmer gently for 2.5 to 3 hours with the lid slanted over the pan. Don't forget to stir occasionally.
the perfect match
Start with the mashed potatoes. Peel and dice the potatoes and celeriac. Cook the celeriac and potatoes in plenty of salted water for 20 minutes until tender. Drain them and let them steam dry in the pan for a while.
Finely mash the celeriac and potatoes with a potato masher or use a potato masher. Add the butter and stir into a creamy puree. Season to taste with salt and pepper.
Serve the stew in deep plates or bowls with a generous scoop of creamy mashed potatoes alongside or underneath. Garnish with fresh parsley if desired.