Recipe

In heavy-bottomed Dutch oven over medium-high heat, sauté onions in olive oil until wilted; reduce heat to medium and fry, stirring often and lowering heat if browning unevenly, until uniformly golden, 30 to 40 minutes. Keep warm over low heat.

While onions are browning, sprinkle beef with coriander, allspice, pepper and ginger; toss to coat evenly. Set aside.

In skillet (preferably cast-iron) over high heat, add just enough vegetable oil to coat bottom; in batches, brown beef, adding more oil if necessary, then add to onions in pot. Deglaze skillet by adding wine and boiling, scraping up brown bits from bottom. Add 1-1/2 cups/375 mL water; bring to boil, then add to pot together with soy sauce, salt, thyme, bay leaves and garlic. Cover and simmer, increasing heat if necessary and stirring occasionally, for 1 hour.

Stir in celery root and carrots; cover and simmer, stirring occasionally and adding more water if necessary, until meat and vegetables are tender, 1 to 1-1/2 hours. Stir in parsley and remove bay leaves.

Makes 6 to 8 servings.