Mix the butter and paprika powder thoroughly in a bowl. Add salt and pepper to taste. Set aside for later.
Heat half of the olive oil in a Dutch oven or a large cast-iron skillet with a thick bottom over medium-high heat.
Fry the meat in batches until well seared. Season generously with salt and pepper. When the last batch of meat is golden brown, remove from the pan and put to the side for later.
Add the carrots, onion, and garlic to the pan used for the meat, and add the remaining oil. Fry for a minute or two.
Add the meat back into the pan together with tamari, whipping cream, water, and spices. Bring the stew to a boil.
Put on the lid, lower to medium-low heat and let simmer for 1.5 hours. Stir every once in a while.
Fry the celery root in butter in a separate skillet until golden. Add the celery root to the simmering stew when there are approximately 15-20 minutes of cooking time remaining.
Serve the stew with the paprika butter.