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- Beef Stew with Smoky Bacon and Celeriac Crisps
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Search results for 400g celeriac, peeled and cut into 3 cm cubes, plus 250g, thinly sliced with a peeler, for the crisps
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Ingredients
- 2 (500g) packs diced beef
- 100g plain flour, seasoned
- 2 tbsp extra-virgin olive oil
- 200g smoked bacon lardons
- 1 onion, thinly sliced
- 4 garlic cloves, sliced
- 4 bay leaves
- 6 thyme sprigs
- 8 juniper berries
- 175ml red wine
- 500ml (approx.) chicken stock (or use beef stock)
- 400g celeriac, peeled and cut into 3 cm cubes, plus 250g, thinly sliced with a peeler, for the crisps
- 300ml (approx.) sunflower oil, for frying
- 2 pinches smoked salt, for sprinkling