equal amount of potatoespeeled and cut into chunks
about 100 ml double cream
1part of butter
nutmegsalt 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... :)