Beef stew |

One other piece of meat that we bought yesterday at the Lindenhoff farm is a large bit of beef. I have no idea how you call meat that goes into a stew in English but we call this particular piece of meat a sukadelap. It’s not suitable to eat without preparing it for a couple of hours and you have to be careful to remove some of the tendons that are in the meat. In any case; with the weather being all gloomy and rainy these last few days it was definitely the perfect time for a good stew. When we were in France for our cooking class we also made a beefstew and I more or less followed the same method as we did then. To go with the stew I wanted to do something a little different with the mashed potatoes and I decided it would be really nice to have celeriac with those.

Celeriac up close |

So I bought one piece of the ugliest vegetable in the world.. 🙂 It does look very weird if you take a closeup shot, doesn’t it? So how did I prepare the beef? I made a recipe for you, but really you can add loads of other stuff to it if you want. Just follow your tastebuds!



Beef stew |
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Beef stew marinated in red wine with onions and mushrooms


  • 500 gr of beef
  • 2 large onions
  • 3 cloves of garlic
  • 2 bay leaf
  • chestnut mushrooms approx. 250 gr
  • small pieces of bacon
  • half a liter of red wine


  • 1 Celeriac
  • equal amount of potatoes peeled and cut into chunks
  • about 100 ml double cream
  • 1 part of butter
  • nutmeg salt and pepper to taste


  • Cut the meat into small chunks, making sure to remove any bits of tendon you can find. Put them in a bowl and pour the wine over the meat making sure it is all submerged. Leave to marinate in the red wine for at least half an hour but preferably a little longer. In the meantime cut the onion into fairly large chunks but not too large (I left mine a little to large!). You can put the cloves or garlic in without cutting them.
  • Preheat your oven to 150C.
  • Toss onions and garlic and your laurel leaves into a Dutch oven or cast iron pan
  • Remove the beef from the wine after marinating and transfer all the wine to your pan. Dry the beef with kitchen towel and quickly brown them in  a little butter and transfer to your pan as well. Make sure to season the beef while you are browning it with pepper and salt.
  • Once everything is in mix it all and put the pan into the oven. Leave for at least 2 hours to simmer in the oven and stir occasionally. About half an hour before it is ready, add the mushrooms and the bacon. Season where necessary to taste.


  • Clean the celeriac and cut into pieces, roughly the same size as you are cutting your potatoes. Put them all in a pan with water and salt and boil until they are soft enough to mash. Mash them together well, adding cream and butter in there. Season with salt, pepper and nutmeg. I think this would also be fantastic with a little cheese mixed in, but since Tom is not the cheese lover I would like him to be; I left that out.... But try it and let me know what you think! I loved the addition of the celeriac to the mix and it also increases your vegetable intake without overdoing it... 🙂


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Beef stew |




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