- ABDOMINAL PAIN
- IRRITABLE BOWEL SYNDROME
- DIET & LIFESTYLE
In this casserole, carrot juice and pumpkin puree are used instead of the usual combination of wine and tomato puree. It is still a rich and warming stew and is further enhanced by the subtlety of the celeriac.
Preheat oven to 180°C/350°F/Gas Mark 4.
Toss the beef in the seasoned flour. Heat 2 tablespoons of the olive oil in a large heatproof casserole; add the beef and sauté until slightly browned. Stir in the carrot juice and stock and set aside. Sauté the onions in the remaining tablespoon of olive oil for a few minutes then stir them into the casserole. Add the carrots, herbs and garlic, cover and cook in the oven for about 1 ¼ hours or until the meat is tender.
Meanwhile, cook the celeriac in boiling water until softened but not cooked through. Drain the celeriac cubes and keep to one side until you are ready to sauté them. Remove the casserole from the oven but keep the lid on.
Sauté the celeriac cubes and thyme in some oil, over medium heat, until they are golden brown all over. Drain the croutons on absorbent kitchen paper.
Remove the lid from the casserole and stir in the stew- it should be thick and glossy. Sprinkle the top with croutons and parsley and serve immediately.
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