Ingredients

  • 200g Dodoni Halloumi, cut into cubes
  • 1kg beef, cut into medium sized cubes
  • 1 celeriac
  • 5tbsp olive oil
  • 2 onions
  • 2 garlic cloves
  • 150ml red wine
  • 2tbsp tomato purée
  • 200g chopped tomatoes
  • 1 cinnamon stick
  • 1tsp ground allspice
  • 235ml water
  • Salt & pepper
  • 500ml milk
  • 1 bay leaf
  • 20g butter

Process

  1. Heat the olive oil in a deep, large pan over medium-high heat. Add the beef and brown well on all sides for about 10 minutes. Add the chopped onion and garlic and sauté for 3-4 minutes. Deglaze with the wine and let the alcohol evaporate for about 3 minutes
  2.  Add the tomato purée, chopped tomatoes, allspices and season with salt and pepper and add the water. Reduce the heat to low-medium and let the stew simmer for about an hour, until the meat softens completely and is easily cut with a fork
  3.  Whilst the stew is cooking, prepare the celeriac by cutting into cubes and add to a pan with the milk, ensuring the celeriac is covered. Season with salt and pepper, add the bay leaf and simmer over medium low heat for about 20 minutes
  4.  As soon as the celeriac softens, pour the pot’s contents in a food processor and purée. Add the butter, process for another 2 minutes and leave aside
  5.  When the beef is ready, add the Halloumi to the stew, turn off the heat, cover the pot and let it rest for 10 minutes
  6.  Serve the stew on top of the celeriac mash