Spiced Braised Beef with Celeriac and Pickled Walnuts

Serves 4

Prep time: Approximately 20 mins plus marinating time

Cook time: 11⁄2-2 hours



675g/11⁄2lb lean stewing or braising beef, cut into 5cm/2in cubes

5-10ml/1-2tsp ground coriander

5-10ml/1-2tsp ground cumin

Salt and freshly milled black pepper

30ml/2tbsp sun flower oil

1 large onion, peeled and sliced

250ml/9 oz full bodied red wine

6 pickled walnuts, cut in half Grated zest of 1 orange

3 fresh bay leaves
1 sachet bouquet garnish

500ml/18 oz good, hot beef stock

15-30ml/1-2tbsp honey 175g/6oz baby carrots, scraped

1 small celeriac, peeled and roughly chopped

30ml/2tbsp freshly chopped chives, to garnish


  1. Place the beef in a large bowl and add the ground spices and seasoning. Mix well, cover and leave to marinate in the refrigerator for 2 hours or overnight. 

  2. Heat the oil in a large non-stick pan and fry the meat in batches and transfer to a large ovenproof casserole dish. In the same frying pan, cook the onions for 1-2 minutes until golden and add to the dish with the beef. 

  3. Add the remaining ingredients except the carrot and celeriac.
Bring to the boil, reduce the heat, cover and simmer for 11⁄2-2 hours. 

  4. 25-30 minutes before the end of cooking, add the carrots and celeriac and continue to cook until the meat is tender.
  5. 5. Garnish with chives and serve with plain couscous or rice.