Potted Beef and Celery Root with Celery Gremolata

Ingredients

• 3 pounds beef chuck or other stew meat, cut into 2-inch cubes
• Kosher salt and coarse black pepper
• All-purpose flour, for dredging
• 1/4 cup olive or vegetable oil
• 4 cloves garlic, crushed
• 2 medium celery roots, peeled and cubed
• 2 medium onions, chopped
• 3 tablespoons tomato paste
• 2 cups beef stock
• 1 1/2 cups dry red wine
• 1/4 cup Worcestershire sauce
• Herb bundle (fresh sage, bay and parsley), tied with kitchen string
• 1 cup fresh flat-leaf parsley leaves, chopped
• 4 ribs organic celery with leafy tops, chopped
• 2 anchovy fillets, finely chopped, optional
• 1 lemon, juiced
• About 3 tablespoons EVOO
• Shaved pecorino curls
• Mashed or boiled baby potatoes, or crusty bread, for serving

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