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Serves 4
1 cup chopped celery
1 cup chopped carrots
2 cups chopped yellow onions
2 tablespoons canola oil
20 cardamom pods, crushed
1 pound stew meat, cubed
Salt and freshly ground black pepper
1 bulb garlic, halved
6 cups meat stock
2 cups large-diced potatoes
1 cup large-diced celery root
1 cup large-diced parsnips
2 tablespoons extra virgin olive oil
To prepare the stew: Preheat the oven to 350 degrees. Place the celery, carrots, and onion in a hot roasting pan with the canola oil and cook, stirring occasionally, for 10 minutes, or until caramelized. Place the cardamom in a small piece of cheesecloth and tie with kitchen string to form a sachet. Season the beef with salt and pepper and add it to the pan along with the garlic, cardamom sachet, and stock. Cover the pan with aluminum foil and bake for 2 to 3 hours, or until the beef is very tender. Season to taste with salt and pepper.
To prepare the vegetables: About 45 minutes before the beef is ready, toss the potatoes, celery root, and parsnips with the olive oil in a large bowl and spread the vegetables evenly on a baking sheet. Season with salt and pepper and roast in the oven for 45 minutes, or until golden brown.
Place some of the roasted vegetables in the center of each bowl, spoon in the stew, and top with freshly ground black pepper.
Charlie Trotter cooks at home, pg 116
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1st Keep
 janetlsanders
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