Slow-Braised Beef Chuck with Celeriac Mash

Taste

This is a straightforward cold-weather braise: beef stewing cubes from Boucherie Nordest seared hard, then simmered in Québec red wine and beef broth until they fall apart at the nudge of a fork. The braising liquid reduces into a glossy, deeply savoury sauce. Underneath it all sits a smooth celeriac and cauliflower purée — earthy and a touch sweet from the celeriac, with enough body from butter and cream to stand up to the stew. The beef, celeriac, cauliflower, onions, broth, and wine all come from Lufa’s local producers.

Instructions

1. Preheat the oven. Set it to 160 °C (325 °F) and position a rack in the lower third.

2. Sear the beef. Season the stewing cubes generously with salt and pepper. Heat the olive oil in a large Dutch oven over high heat until it just begins to smoke. Working in two or three batches so you don’t crowd the pot, brown the beef on all sides until a deep crust forms, about 3 to 4 minutes per batch. Transfer to a plate as you go. ⏱︎ 4 min

3. Build the aromatics. Reduce the heat to medium. Add the diced onions and a pinch of salt and cook, stirring occasionally and scraping the browned bits from the bottom, until softened, about 5 minutes. Add the carrots and garlic and cook for 2 minutes more. Stir in the tomato paste and cook until it darkens slightly, about 1 minute. ⏱︎ 2 min

4. Deglaze with wine. Pour in the red wine and bring to a boil, scraping up any remaining fond. Let it reduce by about half, 4 to 5 minutes — the raw alcohol smell should cook off and the liquid will thicken slightly. ⏱︎ 5 min

5. Braise the beef. Return the seared beef and any accumulated juices to the pot. Pour in the beef broth. Add the thyme sprigs and bay leaves. The liquid should come about two-thirds of the way up the meat — add a splash of water if needed. Bring to a gentle simmer, then cover with a tight-fitting lid and transfer to the oven.

6. Cook low and slow. Braise for 2 to 2.5 hours, checking once at the halfway mark. The beef is done when it breaks apart easily with two forks and the sauce has thickened and reduced. If the sauce is still thin, remove the lid for the last 30 minutes. ⏱︎ 30 min

7. Make the celeriac mash. About 30 minutes before the beef is done, place the cubed celeriac and cauliflower florets in a large pot of salted water. Bring to a boil, then reduce to a simmer and cook until completely tender, 18 to 22 minutes. Drain well — excess water will make the mash watery. ⏱︎ 30 min

8. Purée until smooth. Return the drained celeriac and cauliflower to the pot. Add the butter, cream, a pinch of nutmeg, and salt and pepper to taste. Blend with an immersion blender or mash with a potato masher until smooth and silky. Keep warm over low heat, stirring occasionally.

9. Finish the braise. Remove the pot from the oven. Discard the thyme sprigs and bay leaves. Taste the sauce and adjust salt and pepper — it should be rich and savoury with a gentle wine acidity. If the sauce needs more body, set the pot over medium heat uncovered and simmer for a few minutes to reduce.

10. Serve. Spoon a generous mound of celeriac mash into each bowl. Ladle the braised beef and sauce over the top. Finish with chopped parsley if you like.

Tips

• Beef cut swap: If you prefer larger pieces, use a deboned blade roast (also available on Lufa) — cut it into 5 cm chunks yourself. Blade roast is from the chuck primal and braises beautifully.
• Beer variation: Replace the red wine with 375 ml of a dark Québec ale — Le Castor’s organic beers on Lufa work well. The braise will be a touch maltier and less acidic.
• Make ahead: This braise improves overnight. Cool, refrigerate, and reheat gently on the stove the next day. The mash can be rewarmed with a splash of cream.
• Richer mash: For extra decadence, fold in 30 g of crumbled blue cheese or stir in a spoonful of Dijon mustard.
• Freezing: The braised beef freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a covered pot at 160 °C (325 °F) until heated through.