Beef stew with celeriac and sweet potato mash
A winter dish, sweet potato mash with tender stew.
Beef stew with celeriac and sweet potato mash. Try this delicious, fresh mash. It's perfect for a weekday winter day with the beef stew.
Preparation
Finely chop the onion. Heat the (olive) oil in a Dutch oven and sauté the onion. Add the meat and sear it on all sides. Add The Butcher's Selection - Mix for Stew Meat and the water. Reduce the heat and simmer the meat for about 1.5 to 2 hours, or until tender. Season with sea salt to taste.
Meanwhile, peel the celeriac and sweet potatoes and cut them into cubes. Boil them in plenty of water for about 15 to 20 minutes until tender.
Drain the vegetables, add the butter and cream, and mash with a potato masher until coarsely mashed. Season with black pepper and sea salt to taste.
Finally, coarsely chop the walnuts and stir them into the celeriac and sweet potato mash. Serve the mash with the stew.
Variatietip
Vervang de knolselderij ook eens voor pastinaak, koolrabi of aardperen
Ingredients
- Voor het stoofvlees:
- 500 g runderlappen
- 1 ui
- 700 ml water
- 1 zakje The Butcher's Selection - Mix voor Stoofvlees
- 3 el (olijf)olie
- Zeezout, naar smaak
- Voor de knolselderij-zoete aardappelstamppot:
- 1 knolselderij
- 2 zoete aardappelen, circa 500 g
- 50 g roomboter
- 125 ml room
- 100 g ongezouten walnoten
- Zwarte peper, naar smaak
- Zeezout, naar smaak
