1 kg top sirloin beef, cut into medium sized cubes
5 tbsp olive oil
2 garlic cloves
150 ml red wine
2 tbsp tomato paste
200 gr crushed tomatoes
1 tsp sugar
1 cinnamon stick
10 allspice berries
salt & pepper
200 gr DODONI feta or 200 gr DODONI halloumi, cut into cubes
1 celery root
500-700 ml DODONI fresh week’s milk
1 bay leaf
20 gr DODONI fresh cow’s butter
Chop the onion and the garlic. Cut the celery root into cubes.
Heat the olive oil in a deep, large pot over medium-high heat. Add the beef and brown well, all sides, for about 10 minutes. Add the onion and garlic and saute for 3-4 minutes. Deglaze with the wine and let the alcohol evaporate (for about 3 minutes).
Add the tomato paste, crushed tomatoes, 1 cup of water, spices, sugar and season with salt and pepper. Reduce heat to low-medium and let simmer for about an hour, until the meat softens completely and is easily cut with a fork.
Meanwhile, make the celery root puree. Place the celery root cubes in a medium sized pot and add as much fresh milk as needed so as to cover them completely (the exact quantity depends on the root’s size). Season with salt and pepper, add the bay leaf and simmer over medium low heat for about 20 minutes.
As soon as the celery root softens, pour the pot’s contents in a food processor and puree. Add the butter, process for another 2 minutes and leave aside.
When the beef’s ready, add the halloumi and feta, turn off the heat, cover the pot and let it rest for 10 minutes.
Serve the beef stew with the celery root puree.