It’s Sunday, just got back from a long walk in the park before the bad weather is supposed to set in. I have plenty of free time on my hands, lots of beef in the freezer, stocked up on vegetables, radio tuned in to the best Motown, northern soul music and my munchkin is napping. What more could a girl ask for?
It’s stew time! I love beef, I love vegetables, let’s just mix it all up and create the perfect thick, hearty stew. If this won’t keep you warm, nothing will!
Ingredients:
2 pounds beef
1 large onion
1 large carrot
2 garlic cloves
1 celeriac root
1 leek
3 waxy potatoes
1 tsp sweet paprika powder
2 tbsp coarse mustard
1 tbsp flour
1/2 tsp curry powder
1 cup beef broth
1 cup beer
celeriac leaves
3 bay leaves
salt & pepper
thyme
Directions:
My kind of autumn. Falling leaves, a cold wind and my playing boy closely followed by the comforting smell of a hearty stew.
What a beautiful sight, isn’t it? It really doesn’t matter if they’re bright colored summer vegetables or sober colored winter vegetables, there’s something enticing about seeing them together like this. Judging by the enormous amount of food in still life paintings, I guess I’m not alone.
Now don’t give me that look! Celeriac root is actually a fabulous vegetable! Forgotten, overlooked and frowned upon, but what its flavor does to stews and soups is nothing short of amazing. You really should give it a try, what have you got to lose?
Just cut about 1/2 inch off the bottom, cut the skin off and coarsely chop it.
Use 2 medium or 1 large carrot, peel it and give it a rough chop as well.
Do the same with the onion and grate two cloves of garlic while you’re at it.
Grab a bowl and combine 1 heaping tbsp flour with 1/2 tsp sweet paprika powder and 1/2 tsp curry powder. Give it a good stir.
The meat saga. Just chop it in coarse pieces and add a generous amount of salt and freshly cracked black pepper. Here comes the trick, spoon two tbsp coarse mustard on top, dig your hands in there and rub it all over the meat. It wasn’t until I started this foodblog I noticed how much coarse mustard I really use. It’s fantastic stuff.
Now grab yourself a stew pot. Yes, you can use your fancy Le Creuset and even tell me about it, because look what I bought! Isn’t it pretty? No matter how much I wanted one, I simply couldn’t justify spending E139 ($175) on a Le Creuset. Much to my surprise, I ran into this beauty. It’s a Jamie Oliver (Tefal at home series) stew pot, much cheaper than a Le Creuset but with all the same benefits. It came in a beautiful dark rose color and it looks so incredibly sleek and stylish.
Heat 3 tbsp butter and put your meat in there. Cook for 5 minutes, then add the onions. Give it a good stir and cook for another 2 minutes.
It should be smelling pretty darn good at this point, but we’ll up the fragrance a bit. Add the celeriac root, carrots and garlic. Give everything a good stir and cook for another 3 minutes.
After 3 minutes you can throw in the flour mixture. Coat the meat and vegetables with it and let the flour neutralize for about a minute.
Now the next step will be enough to make grown men cry. I want you to traumatize your husband, yes, I really do! Go over there and grab his bottle of beer. No, no arguing, just grab his beer and run with it as fast as you can. If you’ll wait around to see the look of pure horror and shock on his face, you’re probably going to be too late. Now quickly ‘borrow‘ 1 cup of beer. Tell him you’ll get it back to him later. You will!
Strip a few thyme sprigs and throw them in. I’ve used about 4 sprigs.
Pour the beer in with the meat and add 1 cup of beef broth. Make sure you use room temperature beer! Also throw in a good handful of chopped celeriac leaves.
This is what mine looked like before I popped the lid on. Bring to a boil and simmer for about 75 minutes over low heat.
Now go do something fun!
After those 75 glorious ‘me time’ minutes were up, I dragged myself away from my book and went back into the kitchen to cut up a leek.
Also peeled and chopped 3 large potatoes while I was there anyway.
Not to mention I cut a large handful of mushrooms in half. They’re normally not part of this dish, but if I have them around I always put them in. You can also leave the smaller ones whole.
Add everything to the stew, give it all a good stir and check to see if the stew might need a little more liquid. If it does just add a little water.
Simmer for another 30 to 45 minutes, until the potatoes are properly cooked.
Garnish with a little thyme and a generous amount of celeriac leaves and serve with mashed potatoes. Voila, you’re done!
Tags: beef, beef broth, beef stew, beer, carrots, celeriac, celeriac leaves, coarse mustard, curry powder, dutch winter stew, garlic, leek, onion, paprika powder, potatoes, vegetable stew
That stew looks so good! I can almost smell it from here. I’ve never used the celeriac – this would be a good time to try it! I have some cubed venison in the freezer that I think would work well with this stew. Thanks for a great post!
Celeriac is addictive in stews and soups, it really is, but you can also turn it into an awesome side dish. I often make a mashed celeriac/potato/garlic puree that is great. Gotta love root vegetables :)
I don’t use beer in mine … does it help tenderize the meat more? I might have to try that. Celeriac is also something I’ve NEVER cooked with. What kind of a flavor does it provide? You are adding to my shopping list every day girl.
Oh … and little man is as darling as ever. I can’t believe how grown up he is – seems like yesterday when you announced you were pregnant.
Sorry ’bout that. I’ll make it up to you, I promise :)
I didn’t have any dark beer around or I would have used that. Beer gives the stew a really great and deep flavor. Celeriac is awesome stuff to cook with! Think of it as a crossing between celery and potato. Very hard to explain, but really good in a stew.
He grew up so fast it made my head spin, I only turned my back for a split second and now he talks in full sentences.
That looks delicious! And your son is so handsome, you must be so proud. What cut of beef did you use?
I’m incredibly proud of my little boy :)
I believe you call them tenderloin in the US.
I’m curious about celeriac. Does it taste like celery? The stew sounds delicious.
I’m curious about celeriac. Does it taste like celery? The stew sounds delicious.
Hi there! My name is Pearl and I’m a new blogger. I found your website and just HAD to comment, because ohmygosh, your photographs are breathtakingly beautiful.
mmm i could actually smell the stew and feel the warmth from a bowl all the way here, in california!
hope to keep in touch :)
Pearl
That looks great! My family would love it. I just saw your post over on Pioneer Woman and popped over here to check it out. The green bean recipe looks great as well, I’m gong to be trying quite a few of your creations, thank you!
It’s funny, I HATE celery but I kind of like celeriac. My dislike for celery is mostly a texture thing, not a flavor thing. I’ve been using it in mixed in with mashed potatoes and have really enjoyed it. I’m going to have to give it a go in the next stew I make.
As a man I’ll say the measuring of the beer struck me as a bit strange. I think I’d just have poured until I was close and drank the rest :)
Ik ben hier gekomen via Ree’s blog (The Pioneer Woman). Wat een verrassing om zo’n mooi Nederlandse blog te vinden (met allerlei lekkere recepten!), en in Gouda ook! Ik ben naar Gouda verhuisd in de herfst van 2007. Het is toch een mooie stad en ik vind het geweldig om hier te wonen.
Ik heb een vraag, ik heb een fantastisch recept voor lavendel brood, maar ik kan geen eetbaar lavendel vinden.. weet jij misschien waar ik dat kan kopen? Misschien op de markt of ken jij een winkel? Ik kan niet op donderdag naar de markt (helaas, ik heb colleges), maar zaterdag is nog te doen. Oh, en waar heb je die lepeltjes gevonden?
Hehe, sorry voor alle vragen.
Where did you get that Translator for your blog. I want to start a blog and I love that feature!!! Thanks.
Forgot to click the follow up button. I like that feature too!!!
Hi there, came here from Ree’s website. Great storyboards! I am going to cook that stew this weekend. I am looking forward to finding and trying the celeriac root. Thanks!
My goodness that is one beautiful looking stew. Other than celeriac I have everything in my kitchen. Guess I’m off to the store
This was my first visit to your blog and I will be back! (Love the photos- wasnt sure what waxy potatoes were- but thanks to the photos I do! And I have them in my pantry)
Rhia, they’re both simple wordpress addons. I don’t have the url anymore where I got them from, but if you google wordpress plugins you’ll find lots of these things listed.
Hoi Tric,
Was een leuk uitstapje om voor iemand anders zoiets te doen :) Heb je Erica (de reformwinkel) in de stad al eens geprobeerd?
Die lepels kun je bij het kookwinkeltje in de zeugrenstraat kopen of bij Woerdman op de markt!
Jeff, what can I say? I’m a girl, I take to wine :)
Nee, ik ken die winkel helemaal niet, waar ligt ie? En ik zal bij Woerdman gaan, want ik vind die lepeltjes mooi!
Tric, als je voor Woerdman staat is het geloof ik een winkel of 4 naar rechts toe.
Ah, bedankt! De volgende keer dat ik in het centrum ben, zal ik er langs lopen. :D
Great recipe! I’ve only used beer when making chili, but I’m definately going to try this, and the ground mustard is inspired. One question, when I was taught to make stew, I was instructed to put the potatoes in long before adding the carrots. Is there a reason you put the carrot & celeriac before the potato?
I discovered your website through thepioneerwoman.com and I just wanted to say that all of your photos and recipes look amazing! Ree has some competition! :) I’ve been in a cooking rut lately but your website inspired me to plan a trip to the grocery store later and start cooking again. I’m going to try several of your recipes within the next few days. Thank you!!!
Mares, there actually is! The specific flavor of the celeriac and the natural sweetness of the carrots are two of the reasons the gravy in the stew is so amazing.
Your pictures are beautiful – food looks delicious too! Stew tomorrow! We are supposed to get some snow here in Indiana tomorrow – just some flurries, but the stew will make our first little snow more welcome! Love your website – I just came over from PW’s site – I am making the green beans too! Now – I was going to do some serious cleaning today, but I just Have to explore your site some more!
I just found your site through thepioneerwoman.com. The pictures are beautiful! I used to live in the Netherlands and I loved it. I miss the cheese! It’s great to see some of the meals I used to eat while I was there on here. It’s fun to read the Dutch comments too – my Dutch has gotten very rusty, but it’s nice to know that I can still muddle my way through!
Ree sent me here. I started loving cooking again a few years ago. After losing my husband 15 years ago I just cooked when I had to. I was stuck in the hospital one weekend and the only thing on was the Food Network! I have never used celery root and will try it with this recipe. I never have beer inthe house but do have wine. Will that work or is the wine flavor the wrong one? I guess my daughter could give me a beer.
Lindie, I think if I didn’t love cooking as much and didn’t have my little boy, I probably would do the same and only cook when I’d have to.
I usually take turns between beer and wine. Stews are great with either red wine or beer. I usually keep little bags with 1 cup (or glass) of wine in the freezer solely for that purpose. I’d never tell food snobs, but it works great :)
I’m duly impressed, Noelle … Dutch is probably one of the toughest languages in the world to learn due to our messed up grammar and spelling :)
You have a nice blog.
I’m also found your blog courtesy of ThePioneerWoman.com! Love your photos. and very glad to find a Dutch blog. I’m always looking to add new Dutch recipes to my collection. I’m Dutch on both sides of the family, though I married a Scandinavian. Couple generations back from the homeland, though.
Your stew sounds great and perfect for the cooler weather.
Have you bookmarked now!
Kat-from California via Michigan via Drendt
please excuse the grammar error….. :)
Hi Kay, I also came over from The Pioneer Woman’s site. Your stew looks absolutely delicious and so does your tuna salad. Your writing is fun and engaging (like Ree’s!) and your photography is amazing. I’d love to hear about how you create the unique contrast/lighting in your photos (there were other PW readers inquiring in her comments, as well). I can tell right now I’m going to lose track of time and stay up WAY past my bedtime surfing your site tonight! So glad I found your site!
I’m new here … just found your website via The Pioneer Woman. Your green bean post was brilliant, and I can tell that I’m going to be a regular visitor here. Your blog is lovely, and the recipes and their instructions are so user friendly. I just know I’m going to be hungry by the time I’m done browsing your site! Oh, and this stew is great! Love celery root, too. YUM!
Niteowl Nancy, I got incredibly lucky with the light in my kitchen because what you see is all natural light. I explain a little about how I go about things in the ‘photos’ link underneath my previous thumbnails.
Hi! I linked to you from Ree’s also, but i was super excited to see that you live in Holland. I am an expat living in Leiden and working in The hague. I would LOVE to know what cut of meatt you bought for stew. Sukadalappen?
Hi Katie, yup, definite Gouda girl here :)
I’ve actually used ‘runderlappen’. That’s the one thing that always confuses me, the American names for the meat we’re using here.
…and.. where did you get bacon in strips for the green bean bundles? I can only find it in circles at the Albert Heijn…
AH only has the straight ones prepackaged (their own brand), so you’ll have to look in that section!
Yay! Thanks. Gouda is gorgeous, by the way.
Hi Kay,
I also found your site Pioneer Woman. I have gotten interested in cooking again after being single again and kids gone, it is wonderful to find such nice recipes especially from other parts of this green/blue ball we live on. I am from Virginia, USA and it is cold and having snow showers so it is great to have this meal to look forward to. Thanks Kay. I have enjoyed your site(during the 75mins ‘fun’ time)
Ohh tell me about it, Susi .. it’s so cold here, too! Like it turned winter overnight. I think they’re even predicting snow here as well, so I’m glad I got a stew pot now. I’ll be using it an awful lot :)
Glad to hear you had a good time!
It’s very nice to meet you! I am so glad PW introduced us. Your storyboards are making me hungry.
So glad you did that post on Pioneer Woman. Now I’ve got another cooking site to drool over! I always do green beans with bacon, but that gives a great new twist to my old recipe. Thanks again, I’ll be back!
Wow what i great photography! I luv ur site!
Can’t wait for the next posts ^_^
what A great photography…..
sorry…typo
Thank you for sharing…I also linked from PW’s. I highly doubt I will be able to find celeriac root where I live. It looks similar to rutabaga. Are those two related? Also, is there a substitution for the beer?
Katrina, I honestly couldn’t tell you because I’ve never even heard of rutabaga :)
You can substitute it for red wine or just leave it out and use a little more broth.
Katrina, I was thinking the same thing. No celeriac here either, least, I don’t think so!
This looks so delicious!
On the menu for tomorrow night.
I really love the pictures of your little guy out side. Perfect!
MommyKnows
Kay, the stew was deeply satisfying. I couldnt get celeriac here, so I added more potatos with some celery salt-dont ask me why-all I knew is the stomach agreed very well :). The rate I’m going through your recipes, it looks like the menu at home is going to be mimicking yours for some time!
How can I print just your recipes. I love your site but last time I printed a recipe it was 63 pages including all comments. I guess I looking for just a recipe link or something.
Thanks Bobby
Bobby, below every recipe there’s a printer icon. It takes you to a text only print.
Your blog is gorgeous! The photos and layout are so warm, inviting, and yummy :).
Celeriac root is one of my favorite veggies. I’m so glad you used it in this recipe. My guys complain if it isn’t mashed in with our potatoes.
Hola guapa,
GRACIAS, por esta excelente receta. Hoy voy a hacer este guiso Holándes, ya he comprado los ingredientes y quiero sorprender a mi pareja que es Holándes y regresa hoy de viaje. Yo soy Venezolana y me encanta tu blog ya que a través de este puedo conocer mejor la cocina Holandesa ya que para mi es muy importante aprender acerca de tu cultura. Y me encantan las fotos de paisajes que colocas en cada receta.
I made this stew for the second time last night – I just love it! Thank you so much for sharing your creations :)
P.S. my boyfriend loved it too but not so much when I took away his beer . . .
Gracias por los elogios, Carolina!
I am going to make this for my birthday and now that North Hollywood has FINALLY gotten cold!!! Maybe my son will try the vegetables.
Fyi, yes, you can substitute rutabega (aka swede) for the celeriac. Rutabega is another root vegetable with a similar texture to the celeriac, but with a nutty flavor. I love roasted rutabega, especially mixed with other roasted roots. In your lovely stew, you could use a mix of roots for even more flavor….
Kreeg gewoon honger bij het zien van het stoofpot , zal zeker proberen te maken.Dank je.
Yummy! I have made this several times & LOVE it… I especially love the round of applause it brings about from The Husband. Anyway just wanted to let you know I think it is a GREAT recipe & I’ve blogged about it on my blog:
http://oh-whatfun.blogspot.com/2010/01/speaking-of-soup.html
Because well, in my opinion as many people as possible should know about & try this recipe! :)
xoxo
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[...] potatoes. We’re using half the celery root, you can use the other half in a nice hearty Dutch winter stew or authentic Dutch split pea soup, or even better: add it to mashed potatoes and see what happens [...]