Wine-Braised Beef With Celery Root Puree

From recipe.com published in January 2012 Family Circle. Cal - 588, fat 12g, sat fat 4g, protein 41g, carbs 58g, fiber 6g, sodium 777mg, chol 67mg

• Ready In: 2 hrs 20 mins
• Serves: 4

Ingredients

• Wine-Braised Beef

• 1 1⁄4 lbs beef chuck, cut into 2-inch cubes
• 1⁄4 teaspoon salt
• 1⁄4 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)

• Celery Root Puree

• 1  celery root, peeled and cut into 2 inch pieces
• 2  baking potatoes, peeled and cut into 2 inch pieces
• 1  garlic clove, smashed
• 1⁄2 cup 2% low-fat milk
• 1⁄2 teaspoon salt

Directions

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