3 pounds beef chuck or other stew meat, cut into 2-inch cubes
Kosher salt and coarse black pepper
All-purpose flour, for dredging
1/4 cup olive oil or vegetable oil
4 cloves garlic, crushed
2 medium celery roots, peeled and cubed
2 medium onions, chopped
3 tablespoons tomato paste
2 cups beef stock
1 1/2 cups dry red wine
1/4 cup Worcestershire sauce
1 herb bundle (fresh sage, bay and parsley), tied with kitchen string
Mashed or boiled baby potatoes or crusty bread, for serving
For the celery gremolata:
1 cup flat leaf parsley leaves, chopped
4 ribs organic celery with leafy tops, chopped
2 anchovy fillets, finely chopped (optional)
1 lemon, juiced
About 3 tablespoons extra virgin olive oil (EVOO)
Shaved pecorino curls
Pre-heat the oven to 325°F.
Pat the meat dry and sprinkle with salt and pepper, then dredge in the flour.
In batches, brown the meat in the oil over medium-high heat in a large Dutch oven. Set the beef aside.
Add the garlic, celery root and onions to the beef drippings and season with salt and pepper. Cook until softened, 5-7 minutes. Add the tomato paste and stir for 1 minute, then add the stock, wine, Worcestershire sauce, beef and herb bundle. Cover and cook in the oven until tender, up to 2 hours. Cool and store for a make-ahead meal. Reheat in a 325°F oven until bubbly.
For the celery gremolata: Combine the parsley, celery, anchovies and lemon juice and dress with the EVOO. Loosely combine with the pecorino cheese.
Serve the potted beef in shallow bowls, with the celery gremolata on top. Serve mashed or boiled baby potatoes or crusty bread alongside.