Beef and Root Vegetable Casserole
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
4
- Ingredients
- 3 Tbsps Oil
- 21 ozs Beef (e. g. shoulder; cut into bite-sized pieces)
- 2 onions (roughly diced)
- 2 carrots (roughly diced)
- 1 Parsnip (roughly diced)
- 1 Turnip (rutabaga)
- 5 ozs Celeriac (celery root)
- 11 ozs waxy potatoes (peeled and roughly diced)
- 1 Tbsp tomato puree
- 2 Tbsps paprika
- allspice
- 1 Tbsp flour
- 1 ⅔ cups Meat stock
- 4 Tomatoes (diced)
- 1 Cinnamon stick
- 1 Tbsp chopped thyme
- salt
- peppers
- 5 sprigs thyme
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Teaspoon, 1 Citrus juicer, 1 Blender
Preparation steps
1.
Heat the oil in a flameproof casserole or large pan and brown the meat in batches. Remove and set aside.
2.
Fry the vegetables in the pan for 1-2 minutes. Stir in the tomato purée and season with paprika and a pinch of allspice. Add the flour and then stir in the stock.
3.
Add the meat along with the tomatoes, cinnamon stick and chopped thyme. Cover and cook gently for about 1 1/2 hours until the meat is tender. Stir occasionally and if necessary add a little more stock. Remove the cinnamon stick and season with salt and and pepper. Garnish with thyme sprigs.
