Lean stewing beef with celeriac puree
Gently braised lean stewing beef with creamy celeriac puree, balanced for Phase 4.
Slowly braised stewing beef becomes beautifully tender in a light gravy with bay leaf and mustard, whilst a creamy celeriac puree makes this dish truly comfort food. The lean meat becomes almost tender after two hours of simmering and the puree based on quark catches every drop of gravy. Pure Dutch braising craft in a refined, balanced form.
Phase 4 is about balance and maintenance, and this meal distributes protein and carbs with care. The stewing beef delivers thirty-eight grams of protein for solid satisfaction and muscle maintenance, whilst the celeriac provides a light, fibre-rich base with few carbs. So you enjoy a full plate that fits perfectly with your high-protein diet in the maintenance phase.
Lovely with a portion of braised sprouts or grilled mushrooms on the side. A sprig of fresh thyme in the gravy adds an aromatic, savoury depth.
Zo maak je het
- Season the meat with pepper and salt and sear all over.
- Fry the onion and deglaze with the stock, bay leaf and mustard.
- Braise the braising beef covered for two hours on low heat until tender.
- Meanwhile, cook the celeriac and mash with the quark until smooth.
- Serve the braising beef with the gravy over the celeriac mash.
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