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Lentil and mushroom stew with celeriac mash
45 m active | 3 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 488
  • Fat about 9g
  • Carbohydrates about 28g
  • Protein about 61g
This is needed
This is needed for 4 people
  • 1 tsp salt
  • oil for frying
  • 800 g beef ragout
  • 2 onions, cut into strips
  • 1 dl red wine
  • 350 g brown mushrooms, quartered
  • 25 g dried porcini mushrooms, soaked in water, drained
  • 3 dl beef bouillon
  • 150 g brown lentils
  • 3 dl water
  • 0.5 dl balsamic vinegar
  • salt and pepper to taste
  • 50 g pitted black olives, finely chopped
  • salt and pepper to taste
  • 1 kg celeriac, cut into pieces
  • salted water, boiling
  • 0.5 bunch flat-leaf parsley, finely chopped
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And that's how it's done
And that's how it's done
Heat a dash of oil in a frying pan. Brown the meat in batches for approx. 5 mins. per batch, remove from the pan, season with salt. Reduce the heat, wipe the cooking fat from the pan, add a little oil if necessary. Sauté the onions and mushrooms in the same pan for approx. 5 mins. Pour in the wine, reduce to half the amount. Pour in the stock, bring to the boil, reduce the heat. Return the meat to the pan along with the cooking juices, cover and braise over a low heat for approx. 2 hrs. Remove the meat, tear apart using two forks, return to the pan with the lentils and water, simmer uncovered for approx. 30 mins. Pour in the balsamic, season the stew.
Cook the celeriac in boiling salted water for approx. 25 mins. until very soft. Drain the water, allow the residual moisture to evaporate by swirling the pan on the switched-off hob. Mash the celeriac with a potato masher or fork, mix in the olives, season. Serve the stew with the mash, garnish with parsley.

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