- 1 pound beef stew meat, cut into 1” cubes
- 2 tablespoons white pastry flour
- 2 tablespoons white bread flour
- sea salt
- 3 tablespoons lard, ghee, or olive oil
- 2 carrots, peeled and cut into thirds
- 1 parsnip, peeled and cut into thirds
- 1 radish, peeled and cubed
- 1 celeriac, peeled and cubed
- 3 tablespoons tomato paste or harissa
- 1 750ml bottle red wine or 1 liter stock
- 1 small bunch thyme
- 1 small bunch parsley, stems and leaves divided
- ½ pound fingerling potatoes, peeled and cubed
- 2 tablespoons melted butter
- ¼ cup cream, gently warmed
- chopped parsley leaves and sage, for garnish
- Toss beef with flours to coat, and season well with salt.
- Warm the oil in a Dutch oven set over medium-high heat. Brown the meat well on all sides, doing so in batches if the pan is too crowded. Transfer meat to a plate and reserve.
- To the same pan, add the chopped vegetables. Cook, scraping the brown bits off the bottom of the pan, until the vegetables start to brown, about 3 minutes. Add the meat back in, then stir in the tomato paste or harissa, and cook until slightly darkened, another minute.
- Glug in the liquid and bring to a boil. Meanwhile, tie the thyme and parsley stems together with twine. Reduce the heat, float in the herb bundle, and simmer gently until the beef is tender, about 2 hours.
- In the last 15 minutes of cooking, place the potatoes in a medium saucepan with a heavy pinch of salt, and enough water to cover. Bring to a boil, then reduce heat and simmer potats until tender, 10-15 minutes. Drain, then return potatoes to pot. Mash with a fork, then fold in butter and cream. Season to taste, then serve with the stew, and garnish with fresh herbs.