Indulge in the Richness of Wine-Braised Beef Recipe
Hello, and welcome to my kitchen! Today, I’m going to share with you my recipe for wine-braised beef with celery root puree. This dish is the ultimate comfort food – perfect for a cozy weeknight dinner or a special occasion.
When it comes to braised dishes, there is no shortage of options. However, this particular recipe stands out with its simple yet flavorful combination of red wine, fresh herbs, and tender beef. The addition of a creamy celery root puree rounds out the meal and elevates it from ordinary to extraordinary.
For those who are not familiar with celery root, also known as celeriac, it is a root vegetable that has a subtle celery taste and a slightly nutty flavor. When pureed, it creates a smooth texture that pairs perfectly with the rich flavors of the wine-braised beef.
Not only is this dish delicious, but it is also versatile. You can serve it as a hearty main course or pair it with some roasted vegetables for a complete meal. Plus, it’s easy to make substitutions and variations based on your preferences or what you have on hand in the kitchen.
So put on your apron, pour yourself a glass of red wine (you’ll need some for the recipe too!), and let’s get cooking!
Why You’ll Love This Recipe
Are you searching for an easy recipe that’s perfect for a cozy weeknight meal or a special dinner party? Look no further than this wine-braised beef with celery root puree recipe! Trust me; you’ll love everything about it.
First off, the combination of red wine and low sodium beef broth creates a rich and flavorful sauce that perfectly compliments the tender beef. The tomato paste and fresh herbs – rosemary and parsley – elevate the flavors to new heights.
Secondly, the celery root puree provides a creamy and irresistible texture that will make your taste buds dance with joy. This dish is similar to mashed potatoes, but with a twist! Plus, it’s gluten-free and Paleo-friendly!
And thirdly, this recipe is incredibly easy to make. All you need is a Dutch oven, some basic kitchen tools, and less than two hours of your time. You can even prepare it ahead of time and store it in the fridge until you’re ready to serve.
If you’re still not convinced that you’ll adore this recipe, consider the endless variations that it offers! You can substitute beef short ribs for lamb shank or even root vegetables like parsnip puree instead of the celery root puree. There are countless possibilities on how to make this dish your own.
So why wait? Treat yourself and your loved ones to this delicious wine-braised beef with celery root puree recipe tonight. It is undoubtedly an easy recipe perfect for any occasion.
Ingredient List
Here are the ingredients you will need for this delicious Wine-Braised Beef with Celery Root Puree recipe.
For the Braised Short Ribs:
- 3 lbs beef chuck or short ribs
- salt and pepper
- flour
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 2 garlic cloves, chopped
- 1 small bunch of fresh parsley and rosemary
- 2 cups of red wine
- 1 cup of low-sodium beef broth
- 2 tbsp tomato paste
For the Celery Root Puree:
- 1 celery root (peeled and cut into cubes)
- 2 baking potatoes (peeled and cut into cubes)
- 1 parsnip (peeled and cut into cubes)
- 4 cups of 2% low-fat milk
- Salt and pepper to taste
Optional for serving:
- Braised Beef Celery Root Puree
- Mashed Potatoes
All the ingredients are easily accessible at your local grocery store. The braised beef recipe uses a combination of beef chuck or short rib, which is then coated with flour before searing over the stovetop. The dish is slow-cooked in a flavorful mix of garlic, onions, fresh herbs, red wine, tomato paste, and low-sodium beef broth. The celery root puree combines celery root, parsnip, and baking potatoes. This results in a decadent and creamy side that tastes similar to mashed potatoes but is even better.
The Recipe How-To
Step 1: Prep and sear the beef
To start off, we needed to prep our beef short ribs. Cut about 3 pounds of beef short ribs into 2-inch cubes. Season them with salt and pepper. Over medium-high heat, add olive oil to a large Dutch oven.
Once the oil is hot enough and almost smoking, add the short ribs in batches until all sides are browned. Remove and set aside.
Step 2: Saute vegetables and create aromatics
Using the same Dutch oven, saute two sliced carrots, two sliced celery stalks, one chopped onion, and one minced garlic clove until they are tender.
Add in one small can of tomato paste then mix it with vegetables freely. Add two cups of your choice of red wine, making sure to scrape off any bits on the bottom of the pot to make use of those flavors (Aromatics). Stir well and let it come to a simmer.
Tip: The red wine will still taste harsh at this point but do not worry as it will cook down over time.
Step 3: Braise the meat in broth
Let’s go back to the beef short ribs currently sitting on the side. Sprinkle four tablespoons of flour onto each side of the ribs until coated evenly.
Add in six cloves of thinly sliced garlic and two leeks cut into half moons (white and pale green parts only) into the vegetable mixture. Stir well and let cook for another minute.
Pour in four cups of low sodium beef broth while constantly stirring. Nestle in the seared short ribs making sure that they are submerged in liquid halfway up.
Bring everything back to a simmer then turn down to low heat. Cover and braise for about three hours or until very tender.
Step 4: Creating the Celery Root Puree
In a separate pot, take two peeled baking potatoes and one celery root peeled cut into 1-2 inch pieces, put them in salted water and bring to a boil. Cook until they are super tender then drain. Put the celery root puree back to the pot with two tablespoons of butter, half a cup of 2% low-fat milk, and a pinch of salt. Use an immersion blender or any regular blender until it became smooth.
Step 5: Serving
On individual plates or in large serving dishes, ladle the braised beef short ribs over top of the center of the celery root puree. Garnish with freshly chopped parsley or rosemary.
Note: You may substitute potatoes with parsnips if you prefer
Enjoy your cozy weeknight dish of wine-braised beef with celery root puree!
Substitutions and Variations
This recipe is already pretty versatile, but there are a few substitutions and variations you can make to switch things up a bit.
– Instead of using beef chuck or short ribs, you can use lamb shank for a more tender and flavorful meat. The overall taste will change slightly, but it’ll still be delicious.
– If you don’t have celery root on hand, you can substitute it with parsnip puree or mashed potatoes. It won’t have the same unique flavor as the celery root puree, but it’ll still be a tasty side dish.
– For a non-alcoholic version, simply replace the red wine with additional low-sodium beef broth. The result will be less complex in flavor, but still just as satisfying.
– To make this recipe gluten-free, substitute regular flour with either almond flour or cornstarch. Both work equally well to thicken the sauce.
– If you’re following a paleo diet, leave out the baking potatoes and use only celery root for the puree. You can also skip the tomato paste and replace red wine with white wine to create a lighter flavor profile.
No matter which substitution or variation you choose, this recipe is flexible enough to accommodate your preferences without compromising on flavor or texture.
Serving and Pairing
This wine-braised beef with celery root purée recipe is an elevated dish that pairs perfectly with full-bodied red wines. I recommend serving this meal with a glass of robust Cabernet Sauvignon or Zinfandel.
For those who prefer a lighter wine, Pinot Noir is a fantastic option as it has enough tannins and acidity to balance the rich flavors of the beef without overpowering them. If you are a fan of white wine, I suggest enjoying this dish with Chardonnay or Viognier, as their flavors complement the earthy taste of celery root.
When it comes to sides, nothing beats roasted root vegetables like parsnip or carrots. These veggies help cut through the richness of the dish while also pairing well with the earthy flavors of the celery root purée. Alternatively, serving mashed potatoes alongside this meal is also a great option.
Overall, the wine-braised beef with celery root purée recipe is the ultimate comfort food that can be dressed up for formal occasions or enjoyed on cozy weeknights at home. With its robust flavors and full-bodied red wine pairing options, it’s a must-try recipe for any meat lover.
Make-Ahead, Storing and Reheating
One of the best things about this wine-braised beef with celery root puree recipe is that it can be made ahead of time, making it perfect for a dinner party or just for those busy weeknights. To make it ahead, I recommend cooking the beef 1 day in advance and storing it in the refrigerator overnight. This will allow the flavors to meld together even more.
When it comes to storing the leftovers, you can simply refrigerate them in an airtight container for up to 3 days. Alternatively, you can freeze them for future use. If you decide to freeze them, I recommend using a freezer-safe container and ensuring that there is minimal air inside to prevent freezer burn. The dish can be stored in the freezer for up to 1 month.
When reheating the wine-braised beef with celery root puree, there are a few options available. You can reheat it in the oven at 350°F for approximately 20 minutes or microwave individual portions until they’re heated through. Another great option is to reheat it on the stovetop, adding additional liquid if necessary to prevent it from drying out.
For an added twist, try mixing in some parsnip puree or serving it with roasted root vegetables like carrots and parsnips. Regardless of how you serve it, this recipe is sure to satisfy your comfort food cravings every time.
Tips for Perfect Results
Wine-braised beef with celery root puree has a reputation for being an indulgent and sophisticated meal, often served at high-end restaurants. But don’t be intimidated, because with these tips, you can make a restaurant-quality dish right in the comfort of your own kitchen. Here are a few tips to ensure that your wine-braised beef dish comes out perfect every time.
Firstly, make sure you use good quality wine when making the dish. Since the beef will be cooking in the wine for a long period of time, the flavor of the wine will really come through in the final product. Choose a dry red wine that has good acidity and fruity notes such as a Merlot or Cabernet Sauvignon.
Secondly, sear the beef properly before braising it. This adds flavor and texture to the meat and helps seal in the juices. Pat the beef dry with paper towels before searing it in hot oil. Be sure to get a nice crust on all sides of the beef.
Thirdly, add the vegetables at the right time during cooking. Carrots and parsnips should be added early on since they take longer to cook while celery root should be added later since it cooks fairly quickly. Adding each vegetable at its appropriate time ensures that all elements are cooked perfectly.
Fourthly, monitor the heat when cooking. You want to maintain a gentle simmer throughout the cooking process to prevent toughening of the meat.
Lastly, allow ample time for braising so that all flavors meld together perfectly. This recipe takes time but it’s worth it for tender meat that falls off the bone and flavorful vegetables that have been braised together in red wine.
Follow these tips, and you’ll have delicious wine-braised beef with celery root puree every time that impresses your guests.
FAQ
Now, let’s move on to the section that may clear up any doubts about this wine-braised beef with celery root puree recipe. In this FAQ section, you’ll find answers to some of the most common questions that might come up while preparing this delicious dish at home.
What is a good wine for braised beef?
When it comes to pairing wine with beef dishes with tender and juicy textures, I would highly recommend a cool climate Shiraz. The flavors of this wine, including its richness and peppery spice, complement the meat beautifully. Alternatively, you can opt for Sangiovese or Tempranillo, both of which are popular options in Mediterranean cuisine. The bold taste of these wines is a perfect match for the full-bodied flavors of your favorite beef dishes that are pot-roasted, slow-cooked, and braised to perfection.
What do you eat celery root puree with?
Enhance the flavor of your celeriac puree by sprinkling some freshly chopped chives or parsley on it. For a twist, mix it with some mashed potatoes. If you have leftover puree, you can serve it chilled with uncooked veggies or use it as a spread with pita bread, crackers or deli meats.
What does celery root puree taste like?
Celery root is often described as a tastier version of celery due to its mild and pleasant flavor. Its texture can be likened to that of mashed potatoes.
Can you braise beef in white wine?
When it comes to braising beef, white wine can create a delicious and flavorful outcome that rivals that of a red wine braise. In this particular dish, the beef’s natural taste takes center stage, while the white wine provides depth and complexity. Pair this dish with classic sides such as mashed potatoes or rice; or for a unique combination, try it with a big Greek salad. The fresh, crisp vegetables and tangy feta complement the richness of the meat beautifully.
Bottom Line
In conclusion, this wine-braised beef with celery root puree recipe is a must-try for any food enthusiast. It’s perfect for cozy weeknights or special occasions when you want to impress your guests with an elevated and comforting meal. The tender braised beef combined with the savory and earthy flavors of the celery root puree will take your taste buds on an unforgettable journey.
This recipe is also versatile, as you can make substitutions and variations to match your personal preferences. You can switch the beef short ribs for lamb shank or add more root vegetables such as parsnip puree. Additionally, the red wine used in this recipe adds richness and depth to the dish, making it a perfect pairing for any red wine lover.
Overall, this easy recipe provides a gluten-free and paleo-friendly alternative to mashed potatoes that is both flavorful and hearty. Follow my tips for perfect results, including cutting the ingredients to the right size and adding the correct amount of seasoning. And don’t forget about making ahead, storing, and reheating options to save time and reduce waste.
So grab a bottle of your favorite red wine and get ready to impress your taste buds with this wine-braised beef with celery root puree recipe. It’s time to treat yourself to a cozy and satisfying meal that will leave you feeling contented and happy. Enjoy!
Wine-Braised Beef With Celery Root Puree Recipe
Ingredients
Wine-Braised Beef
- 1 1/4 lbs beef chuck, cut into 2-inch cubes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon vegetable oil
- 3 large carrots, peeled and cut into 1-inch pieces
- 8 ounces frozen pearl onions, thawed
- 2 garlic cloves, chopped
- 2 tablespoons flour
- 2 cups hearty red wine
- 1 cup low sodium beef broth
- 1 tablespoon tomato paste
- 1 sprig fresh rosemary
- 1 sprig fresh parsley (optional)
Celery Root Puree
- 1 celery root, peeled and cut into 2 inch pieces
- 2 baking potatoes, peeled and cut into 2 inch pieces
- 1 garlic clove, smashed
- 1/2 cup 2% low-fat milk
- 1/2 teaspoon salt
Instructions
- Wine braised beef:
- Heat oven 350 degrees.
- Season beef with salt and pepper.
- Heat oil in a dutch oven on high.
- Brown beef on all sides, about 3 to 5 minutes.
- Reduce heat to medium-high, add carrots, onions and garlic.
- Cook for 2 minutes.
- Stir in flour and cook 1 minute.
- Add wine, stock, tomato paste and rosemary and bring to a boil.
- Cover, place in oven and braise at 350 degrees for 1 1/2 hours or until meat is knife tender and sauce thickens.
- Celery Root Puree:
- Meanwhile, place celery root , potatoes and garlic in a liddle pot, covering with cold water.
- Bring to a boil, reduce heat to medium and simmer, covered until veggies are tender, 25-30 minutes.
- Drain; puree in blender with milk until smooth. (add more milk is necessary).
- Season with salt.
- Serve braised beef and sauce on top of the celery root puree.
- Garnish with chopped parsley if desired.