Beef And Vegetable Daube With Celery Root Puree

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2 cups red Meritage (a Bordeaux-style blend)

1 3/4 pounds beef chuck, cut into 1-inch pieces

2 garlic cloves, smashed

3 large carrots, 1 thinly sliced and 2 cut into 1/2-inch pieces

2 shallots, thinly sliced

2 thyme sprigs

2 bay leaves

Freshly ground pepper

2 tablespoons vegetable oil


2 celery ribs, cut into 1/2-inch pieces

2 parsnips, peeled and cut into 1/2-inch chunks

1 large onion, cut into 1/2-inch pieces

1 teaspoon drained green peppercorns in brine

1 rosemary sprig

4 plum tomatoes?peeled, seeded and cut into 1/2-inch pieces

4 cups rich veal stock or 2 cups veal demiglace mixed with 2 cups water

2 tablespoons unsalted butter, slightly softened

2 tablespoons all-purpose flour

Celery Root Puree

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