You'll need 300g of fresh mushrooms, 2 carrots, two onions and half a celeriac. Most important for this dish is a nice cut of beef. You can use three to four slices of braising beef steak, but I used about 800g of beef brisket.
Additionally, you'll need about 1l of beef stock, olive oil, corn flour and your favourite herbs.
First of all, trim the fat off the beef and dice it. Peel the carrots, celeriac and onions and dice them too. Clean the mushrooms and slice them.
Heat some olive oil in an oven-proof casserole or in a cast-iron pan, and fry the beef and the onions. Add carrots and celeriac and fry until tender.
I fried the mushrooms in a separate pan because they didn't fit in the casserole. Add them to the beef-and-vegetable mix and pour in the chicken stock. Season to taste with salt, pepper and herbs. I used Italian herbs and a pepper with cocoa.
Now you just put it for 2 hours in the oven. Be careful when you take it out because it is really hot. Thicken the sauce with corn flour and serve with mashed or plain potatoes.
800g beef brisket or 3-4 slices of braising beef steak
half of a small celeriac
1l of beef stock
1. Peel and dice the carrots, celeriac and onions. Trim the fat off the beef and dice the meat.
2. Preheat the oven to 180°C.
3. Heat some olive oil and fry the beef and onions in an oven-proof casserole. Add the carrots and celeriac and fry until tender. Fry the mushroom in a separate pan and add, or add them directly to the casserole. Season to taste.
4. Put the casserole for 2 hours in the oven. Thicken with corn flour before serving.
Serve with mashed or plain potatoes.