Potted Beef and Celery Root with Celery Gremolata

Potted Beef and Celery Root with Celery Gremolata
19 Ingredients
  • 3 pounds beef chuck or other stew meat, cut into 2-inch cubes
  • Kosher salt and coarse black pepper
  • All-purpose flour, for dredging
  • 1/4 cup olive or vegetable oil
  • 4 cloves garlic, crushed
  • 2 medium celery roots, peeled and cubed
  • 2 medium onions, chopped
  • 3 tablespoons tomato paste
  • 2 cups beef stock
  • 1 1/2 cups dry red wine
  • 1/4 cup Worcestershire sauce
  • Herb bundle (fresh sage, bay and parsley), tied with kitchen string
  • 1 cup fresh flat-leaf parsley leaves, chopped
  • 4 ribs organic celery with leafy tops, chopped
  • 2 anchovy fillets, finely chopped, optional
  • 1 lemon, juiced
  • About 3 tablespoons EVOO
  • Shaved pecorino curls
  • Mashed or boiled baby potatoes, or crusty bread, for serving
Nutrition
575
29% daily value
6 servings
                                       
                                           
     

Fat

43% 28

Saturated

32% 6

Trans

- 1

Monounsaturated

- 17

Polyunsaturated

- 3

Carbs

8% 24

Carbs (net)

- 19

Fiber

20% 5

Sugars

- 6

Sugars, added

- 0

Protein

108% 54

Cholesterol

48% 143

Sodium

51% 1223

Calcium

21% 214

Magnesium

25% 98

Potassium

46% 1616

Iron

77% 14

Zinc

89% 13

Phosphorus

92% 642

Vitamin A

8% 69

Vitamin C

54% 33

Thiamin (B1)

23% 0

Riboflavin (B2)

36% 1

Niacin (B3)

67% 13

Vitamin B6

80% 2

Folate equivalent (total)

19% 75

Folate (food)

- 63

Folic acid

- 7

Vitamin B12

86% 5

Vitamin D

0% 0

Vitamin E

23% 5

Vitamin K

363% 291
Comments
 
×