Boeuf Bourguignon with Spicy Celery Mashed Potatoes

Peel the onions, carrots and celeriac and cut into one-centimeter cubes. Finely chop the garlic cloves. Cut the beef into five centimeter cubes, fry in a saucepan in oil over medium heat, take out again and place in a roaster. Then dust with 4-5 tablespoons of flour. Remove the frying fat and dust in some powdered sugar. Stir in tomato paste, brown a little, deglaze with port wine and a third of red wine. Let simmer until creamy. Add the rest of the wine and stock and let it simmer a little too. Now sauté the cut vegetables together with the pancetta cubes in a pan over medium heat in olive oil. Finally add the garlic and sweat briefly. Now add the vegetables to the sauce and add thyme to taste. Put the whole thing over the meat in the roaster. Preheat the oven to approx. 170 degrees (convection) and put the roaster in with the lid closed. After 40 minutes, add the bay leaf with pepper, allspice and juniper to the sauce in a large tea egg or a herb sachet. Let the meat stew for a total of about 2 hours (depending on how soft you want it to be). Shortly before the end, cut the mushrooms in half and fry them lightly brown in a pan with butter and a little salt / pepper. Remove the roasting pan and pour the sauce through a sieve. Remove the spice sachet. Mix the cornstarch with a little cold water until smooth, stir into the boiling sauce and simmer on the stove for two minutes. Then let the ginger, orange peel and lemon peel soak for a few minutes and then remove. Add the sauce to the meat, stir in the mushrooms and butter and season with salt and pepper.

Peel the potatoes and celery and cut into small pieces (the celery slightly smaller than the potatoes). Put in salted water and cook until cooked. Pour off the water. Press the potatoes and celery through a potato press. Add the cream, the butter and about ¾ of a grated whole nutmeg (more if you like) and puree again with a potato masher. At the end, season again with salt.

Mix the pearl onions in vegetable stock with water and cook for a few minutes until soft and then pour them into a sieve. Then caramelize sugar in a pan, add onions and deglaze with port wine. Stir in for about ½ minute and reduce to a low temperature. Then deglaze with dark balsamic vinegar and let it simmer for another 2-3 minutes on the lowest level while stirring. Season to taste with salt and pepper and, depending on your taste, add a little more balsamic vinegar or sugar. Pearl onions should be a little firm to the bite at the end.

Cut the carrots into approx. 1 cm thick slices and let them steep in slightly boiling salted water for 4-5 minutes until they have softened and pour a sieve. You should still have a certain firmness when you take it out! ATTENTION! You cook a little longer! Then heat the olive oil in a pan and add the carrots with the chopped garlic. Sweat on a low level for about 2 minutes, then add the sugar and sweat a little! Now deglaze with approx. 2 - 3 tablespoons of white balsamic vinegar and 1 tablespoon of dark balsamic vinegar and stir again for approx. ½ minute while stirring in the pan! Season to taste with salt and pepper and put in a bowl to cool! Season again shortly before serving! Now you can still add a little salt / pepper / sugar or balsamic vinegar if necessary! Finely pluck the basil leaves and mix with the carrots. Arrange the meat, the puree, the caramelized onions and the garlic carrots together on a plate!