Wine-Braised Beef With Celery Root Puree

• 1 14 lbs beef chuck, cut into 2-inch cubes
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 tablespoon vegetable oil
• 3 large carrots, peeled and cut into 1-inch pieces
• 8 ounces frozen pearl onions, thawed
• 2 garlic cloves, chopped
• 2 tablespoons flour
• 2 cups hearty red wine
• 1 cup low sodium beef broth
• 1 tablespoon tomato paste
• 1 sprig fresh rosemary
• 1 sprig fresh parsley (optional)
• 1 celery root, peeled and cut into 2 inch pieces
• 2 baking potatoes, peeled and cut into 2 inch pieces
• 1 garlic clove, smashed
• 12 cup 2% low-fat milk
• 12 teaspoon salt

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.
15. (add more milk is necessary).
16. Season with salt.
17. Serve braised beef and sauce on top of the celery root puree.
18. Garnish with chopped parsley if desired.

beef chuck, salt, pepper, vegetable oil, carrots, pearl onions, garlic, flour, hearty red wine, beef broth, tomato paste, rosemary, parsley, celery root, baking potatoes, garlic, milk, salt

Taken from www.food.com/recipe/wine-braised-beef-with-celery-root-puree-470128 (may not work)