To make the stew
600g shin beef (21 oz) cut into large chunks
100g (3.5 oz) sliced smoked streaky bacon
350g (12.3 oz) pearl onions or shallots
500g (8.8 oz) small mushrooms
2 sliced garlic cloves
1 garni bouquet (tie together a sprig of rosemary, thyme and parsley with one or two bay leaves)
1 tablespoon tomato paste
3 cups red wine, 750 mL
If necessary, beef stock
freshly ground black pepper and saltTo make the celery root mash
2 tablespoons olive oil
sprigs of rosemary and thyme
two bay leaves
4 pods cardamom
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