Braised Beef with Root Vegetables

0
Average: 0 (0 votes)
(0 votes)
Braised Beef with Root Vegetables
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in

Ingredients

for
4
For the vegetables
½ bunch parsley (chopped)
4 tablespoons vegetable oil
salt
peppers
600 grams waxy potatoes
600 grams carrots
For the beef and sauce
1 kilogram Roast beef
2 tablespoons clarified butter
2 tablespoons Tomato paste
½ liter beer (alternatively, use more broth)
300 milliliters Beef broth
2 onions
2 garlic
2 tablespoons cornstarch
salt
peppers
How healthy are the main ingredients?
potatocarrotTomato pasteparsleysaltonion

Preparation steps

1.

Peel the onions and garlic and chop coarsely. Place the beef in a pot (slightly larger than the roast) with hot butter and fry on all sides. Add the tomato paste, onion and garlic, fry briefly, then add the beer and broth, bring to a boil, cover and cook over medium heat for 1.5 - 2 hours.

2.

Meanwhile, peel the carrots and potatoes and cut into sticks about 5 cm (approximately 2 inches) long and 1 cm (approximately 1/3 inch) thick. Grease a baking sheet with 1-2 tablespoons of oil, then salt and pepper the vegetables and spread them over the baking sheet. Drizzle with the remaining oil. Preheat the oven to 200°C (approximately 400°F) and roast the vegetables for about 30 minutes. Add some water after 20 minutes if needed, and sprinkle with parsley just before removing from the oven. 

3.

Remove the meat from the pot and pass the broth through a sieve. Mix the corn starch with some warm water. Boil the broth again and stir in the corn starch. Cut the meat into slices.

4.

Remove the vegetables from the oven and place into one half of a preheated baking dish. Place the meat in the other half and pour the thickened sauce over both. 

5.

Serve garnished with parsley.