Beef and celery root casserole with stout and anchovies

ServeS 8

Ingredients:

3 tbsp olive oil

2½lb (1.1kg) beef stew meat or pot roast, cut into bite-sized pieces

2 onions, finely chopped

handful of fresh thyme leaves

8 salted anchovies

1 large celery root, peeled and cut into bite-sized pieces

1 pint (600ml) bottle stout

4 cups hot vegetable stock

sea salt and freshly ground black pepper

5 medium potatoes, cut into chunky pieces

Method:

1 Preheat the oven to 350°F (180°C). Heat half the oil in a large cast-iron pot, add the meat, and cook over medium heat, stirring occasionally, for 10 minutes or until evenly browned. Remove with a slotted spoon and set aside. Heat the remaining oil in the pan, add the onions and thyme, and cook over low heat for 6–8 minutes

or until soft.

2 Stir in the anchovies, then stir in the celery root and cook for 5–8 minutes. Add a little of the stout and stir to scrape up any bits that are stuck to the bottom of the pan. Add the remaining stout and the stock, season with sea salt and freshly ground black pepper, then return the meat to the pot, cover with a lid, and put in the oven for 1 hour.

3 Add the potatoes with a little hot water if the casserole looks dry. Cook for 30 minutes or until the potatoes are cooked and the beef is tender. Let completely, then transfer to a freezer-proof container, making sure the meat is covered in liquid. Seal and freeze for up to 3 months.

4 To serve, defrost in the refrigerator overnight, then transfer to a saucepan and heat very gently for 15–20 minutes or until piping hot. Alternatively, put in a casserole dish and reheat in an oven preheated to 350°F (180°C) for 30–40 minutes or until piping hot.

Beef and celery root casserole with stout and anchovies