Beef Stew with Smoky Bacon and Celeriac Crisps
By OcadoLife
Published on 21 January 2025
For a hearty, flavour-packed one-pot, you can’t beat this Beef Stew with Smoky Bacon and Celeriac Crisps from chef and food writer Gill Meller. “Celeriac gives the stew an earthy, nutty quality, plus smoky crisps for crunch, while smoked bacon adds an extra layer of flavour and helps keep the beef beautifully moist.”Time and servings
3 hrs 30 minsTotal time
6Servings
30 minsPrep time
3 hrsCooking time
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
Method
Step 1
Toss the beef in the flour, then shake off the excess. Heat the olive oil in a large casserole dish over a medium-high heat. Fry the beef for 5 mins, turning until caramelised. Remove to a plate; set aside.Step 2
Return the dish to the heat with the bacon. Fry until beginning to colour, then add the onion, garlic, bay, 4 thyme sprigs, the juniper berries and some seasoning; cook for 5 mins, until the onion is soft and sweet.Step 3
Return the beef to the dish and pour in the wine. Stir well, reduce by half, then add just enough stock to cover. Simmer for 1 hr over a low heat with the lid just ajar.Step 4
Stir in the cubed celeriac; cook for 1-2 hrs more, until the meat is tender, topping up with stock if needed. Remove from the heat; season to taste. Leave to stand for 15 mins.Step 5
Meanwhile, make the celeriac crisps. Fill a high-sided pan with 4 cm sunflower oil and place over a high heat. The oil is hot enough when a sliver of celeriac dropped into the pan sizzles. Fry the sliced celeriac in small batches for 2 mins or until goldenStep 6
Recipe Tip: Allow an extra 15 mins resting time.