Beef and Celeriac Stew | Tender and Aromatic Romanian Classic

Cut the beef into medium cubes (3-4 cm). In a deep cast-iron or heavy-bottomed pot, heat two tablespoons of sunflower oil (approx. 30 ml) and brown the meat over high heat on all sides until it forms a golden-brown crust. Transfer the browned meat to a warm plate.

In the fat remaining in the pot, add the finely chopped onion and the carrot cut into thin rounds. Saute over medium heat for 5-6 minutes, until the onion turns translucent and golden. Return the meat to the pot, add the tomato paste, and stir for 1 minute to release its aroma. Pour in warm water just enough to cover the meat well (approx. 700-800 ml), add the bay leaves, half of the salt, and the ground black pepper. Cover with a lid and simmer over low heat for 60-70 minutes, until the meat is almost tender.

Peel the celeriac root and cut it into large 2-3 cm cubes or thick batons. In a separate large skillet, heat the remaining sunflower oil (15 ml) and add the granulated sugar. Let the sugar melt over low to medium heat until it turns a light amber colour, then add the celeriac cubes. Brown them for 5-7 minutes, stirring gently, until the celeriac is evenly coated in a golden caramelized crust and begins to soften.