Wine-Braised Beef With Celery Root Puree

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“From published in January 2012 Family Circle. Cal - 588, fat 12g, sat fat 4g, protein 41g, carbs 58g, fiber 6g, sodium 777mg, chol 67mg”
2hrs 20mins

Ingredients Nutrition


  1. Wine braised beef:
  2. Heat oven 350 degrees.
  3. Season beef with salt and pepper.
  4. Heat oil in a dutch oven on high.
  5. Brown beef on all sides, about 3 to 5 minutes.
  6. Reduce heat to medium-high, add carrots, onions and garlic.
  7. Cook for 2 minutes.
  8. Stir in flour and cook 1 minute.
  9. Add wine, stock, tomato paste and rosemary and bring to a boil.
  10. Cover, place in oven and braise at 350 degrees for 1 1/2 hours or until meat is knife tender and sauce thickens.
  11. Celery Root Puree:
  12. Meanwhile, place celery root , potatoes and garlic in a liddle pot, covering with cold water.
  13. Bring to a boil, reduce heat to medium and simmer, covered until veggies are tender, 25-30 minutes.
  14. Drain; puree in blender with milk until smooth. (add more milk is necessary).
  15. Season with salt.
  16. Serve braised beef and sauce on top of the celery root puree.
  17. Garnish with chopped parsley if desired.

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