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Start by removing beef from the fridge, unwrap it and sprinkle generously with coarse salt and freshly ground black pepper.
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Fetch a pot large enough to fit all ingredients, put it over low heat and dump in half the butter.
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When butter has melted, add in onion, celery and garlic plus a pinch of salt. Sweat over low heat for about 30 minutes. Make sure garlic doesn't burn!
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Heat a large cast iron pan over high heat for a good few minutes. When hot, add a splash of cooking oil and the remaining butter.
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Carefully put beef in pan (it will splatter) and brown thoroughly for a few minutes on every surface.
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When beef is thoroughly browned, remove it from the pan and put into pot with the vegetables.
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Kill the heat under the pan and deglaze pan with a bit of red wine. Scrape bottom of pan thoroughly with wooden spoon or spatula to get any brown, caramelized bits off the bottom of the pan.
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Dump pan contents into your pot and follow up with the rest of the bottle of red wine and a splash of beef stock. Also add in bay leaves, leek tops and thyme sprigs. The liquid should only partially cover the beef, beef must not be submerged.
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Raise heat under pot to high and bring contents to a boil, let boil uncovered for about five minutes to cook off most of the alcohol then back the heat down to medium and maintain a steady simmer. Cover the pot and let it simmer for about an hour.
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After an hour, add carrots, celeriac, and parsnips. Reapply lid and continue to simmer covered for another two hours or so.
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Test beef for doneness with a fork. Fork should slide easily into beef.
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Remove beef to a plate and cover to keep warm. Remove bay leaves, leek tops and thyme sprigs.
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Raise heat to medium-high, and reduce sauce to desired consistency, then dump in whipped cream, stir thoroughly to combine and allow pot to come back to a simmer.
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If you're so inclined, you can at this point thicken the sauce using your favorite method and/or starch.
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Slice beef thickly, serve over mashed potatoes with a generous splash of the sauce.