Winter Stew with Celeriac Puree

Last night was cold. Like appendage numbingly cold. I guess it should be expected, it is December 1st today and I live in Canada. But on those nights when it is disgustingly cold outside all I want is stew. There is something so rustic about it and I like to picture pioneers cooking over a cauldron stirring their stew while I eat mine.

When you think about it, stew is probably one of the original Paleo recipes-meat, broth, root veggies. It is almost impossible to mess it up. Last night I picked up some beef and mushrooms to start off the stew. I had thick cut bacon, carrots, and some red wine at home. I also wanted a carb to serve with the stew and when I stumbled upon celeriac I scooped it up eagerly. If you have not tried cooking with it, you should. I believe the celery stalk is the most overrated vegetable and I rarely eat it, but the root is another story entirely. It is very versatile-roast it, puree it and you’ll have something similar to mashed potatoes!

I also didn’t cook the stew completely on the stove, after sauteing the onions and browning the meat, I threw everything together and put it in the oven for an hour. The meat was so juicy and so tender it was really quite beautiful. Oh, and the mushrooms-I freaking love mushrooms especially when paired with thyme.

See? Easy.

Then Mattie came over and we cozied up, gossiped, and ate stew. I wouldn’t have wanted my Friday night any other way.

It is a bit more on the “soupy” side rather than a thick “stew” because there is no roux to thicken it but when served on top of the celeriac is soaked up all the flavours and turned out to be a very filling meal-seriously, we moaned about our full bellies for awhile afterwards.

beef and kale



I apologize for the picture-it really does not do it justice.

Beef and Kale Stew

serves 4


1 lb grass-fed stewing beef

2 slices thick cut grass-fed bacon, diced

2 cups beef broth (preferably homemade)

1/2 cup red wine (use something that you would also drink, not a bottle of two-buck chuck-I used a Cabernet Sauvignon)

1 small onion, diced

1 tablespoon olive oil

2 medium carrots

1 cup kale, chopped

1 cup swiss chard, chopped

1/2 lb cremini mushrooms, sliced

2 sprigs thyme

1 sprig rosemary

fresh ground pepper


  1. Preheat oven to 350 degrees F.
  2. In a dutch oven, over medium heat, heat the olive oil and sauté until softened (about 3 minutes) add the bacon and cook until the bacon cooks but is not crispy
  3. Add in the carrots and mushrooms and cook, stirring frequently, for another 3 minutes
  4. Place the onions, bacon, carrots and mushrooms in a bowl and return the dutch oven to heat, brown the beef
  5. Add the onions, bacon, carrots and mushrooms back in to the dutch oven with the beef, add the red wine and beef broth, stir in the rosemary and thyme sprigs, season with pepper
  6. Place lid on the dutch oven and place in the preheated oven for forty-five minutes. Add the swiss chard and kale and continue to cook for another 15 minutes.
  7. Serve on top of celeriac puree (recipe below)


Celeriac Puree


2 medium sized celeriac

4 cloves garlic

4 Tablespoons beef broth

1 Tablespoon olive oil

fresh ground pepper


  1. Preheat oven to 350 degrees F
  2. Peel the celeriac and chop in to 1″ cubes
  3. Toss the cubes with olive oil and place in a baking dish along with the 4 cloves of garlic
  4. Roast until tender (about 20 minutes)
  5. Place the roasted celeriac, garlic, beef broth, and fresh ground pepper in a food processor and puree until fluffy.






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