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1
In a small enameled cast-iron casserole, heat the olive oil.
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2
Season the meat with salt and pepper and add to the casserole.
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3
Cook over moderately high heat until browned on 2 sides, about 3 minutes per side.
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4
Add the carrots and onions and cook over low heat, stirring occasionally, until softened, about 10 minutes.
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5
Sprinkle the flour over the meat and vegetables and stir until dissolved.
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6
Add the red wine and water and bring to a simmer over moderately high heat, stirring occasionally.
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7
Cover and simmer over low heat, turning the meat once or twice, until very tender, about 2 hours.
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8
Meanwhile, In a large saucepan, cover the potatoes and celery root with water and bring to a boil.
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9
Simmer over moderately high heat until tender, about 20 minutes.
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10
Drain the potatoes and celery root.
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11
Return them to the saucepan and shake over moderately high heat to dry them out, about 1 minute.
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12
Using a potato masher, mash the potatoes and celery root until creamy.
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13
Gradually mash in the milk.
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14
Stir in the butter and season with salt and pepper.
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15
Preheat the oven to 400.
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16
Remove the meat from the casserole and coarsely shred it with 2 forks.
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17
Alternatively, coarsely chop the meat.
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18
Boil the juices in the casserole until nicely thickened, about 8 minutes.
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19
Return the shredded meat to the casserole and season with salt and pepper.
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20
Spoon the stew into a 9-inch square baking dish.
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21
Spread the mashed potatoes and celery root over the stew and sprinkle with the bread crumbs.
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22
Bake for about 15 minutes, until the stew is bubbling, the topping is hot and the crumbs are crisp.
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23
Let stand for 10 minutes before serving.
