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1
Trim fat from bacon and dice.
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2
Cook bacon in an oven-proof skillet until brown. Season beef with salt and pepper to taste. Add beef to pan and cook over high heat.
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3
Remove beef and bacon from heat and set aside.
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4
Add sliced carrots and diced onions to hot pan.
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5
Peel and lightly crush garlic cloves. Add garlic, tomato paste and bay leaves to pan.
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6
Deglaze pan with red wine and cook until reduced.
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7
Return beef and bacon to pan and stir well.
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8
Add beef broth and place pan in preheated oven at 230u00b0C (approximately 445u00b0F).
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9
Lower temperature to 170u00b0C (approximately 340u00b0F) and cook for approximately 2 1/2 hours.
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10
Heat oil in a pan and saute onions.Season with salt to taste.
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11
Clean and slice mushrooms. Saute mushrooms.
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12
Remove pan from oven and add onions, mushrooms and a few sprigs of thyme.
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13
Season with salt to taste and cook over low heat on stovetop for about 10 minutes.
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14
For the mashed potatoes, scrub and peel potatoes and celeriac.
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15
Coarsely chop and cover with 200 ml water and milk. Cook for about 40 minutes, until knife-tender, drain and mash with a fork.
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16
Season to taste with salt, nutmeg, and a drizzle of oil.
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17
Mix for about 1-2 minutes or until combined.
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18
Serve beef stew with mashed potatoes. Garnish with chopped chives.
