Beef Stew Roast

Ingredients

• 200 g celery root
• 2 onions
• 2 carrots
• 2 tbsp clarified butter
• 1.2 kg beef shoulder
• Salt
• Pepper (freshly ground)
• 2 tbsp Tomato paste
• 500 ml Burgundy wine
• 500 ml meat broth
• 2 fresh bay leaves
• 1 piece cinnamon stick
• 1 tsp juniper berries
• 1 tsp peppercorns
• 1 vanilla pod
• 1 orange peel (unprocessed)
• 1 Garlic clove
• a pinch of sugar

Instructions

1. 1.

   Step 1: Preheat the oven to 180°C with upper and lower heat.

2. 2.

   Step 2: Peel the celery root, onions, and carrots and dice them finely. In a hot, oven-safe pan, brown them in 1 tbsp hot clarified butter until lightly colored. Rinse the beef, pat dry, and season with salt and pepper. Remove the vegetables and brown the meat all over in the remaining butter. Return the meat to the pan and sauté tomato paste in the drippings.

3. 3.

   Step 3: Deglaze with wine.

4. 4.

   Step 4: Add the vegetables back into the pan.

5. 5.

   Step 5: Place the beef on top of the vegetables.

6. 6.

   Step 6: Pour a little broth so that the meat sits about one-third submerged in sauce.

7. 7.

   Step 7: Roast in the oven for approximately 2.5 hours, turning the meat occasionally and adding more broth as needed.

8. 8.

   Step 8: After about 1.5 hours, remove from the oven and add bay leaves to the sauce. Place cinnamon stick, juniper berries, and peppercorns into a spice bag, seal well, and drop it into the sauce.

9. 9.

   Step 9: Remove the roast from the oven and let the meat rest wrapped in foil. Strain the sauce into a pot. Add vanilla pod, orange peel, and the peeled half garlic clove. Reduce to desired consistency (thicken with a little starch if needed) and strain again through a fine sieve. Season with salt, sugar, and pepper.

10. 10.

    Step 10: Slice the meat and serve with the sauce.