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Prep time
20 minutes
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Cook time
2 hours 15 minutes
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Serves
6
Author Notes
What do you do when you have some root vegetables waiting to be consumed in your pantry? Don't waste them, use them in a delectable meat stew like the one below. Stews are great for winter months; warming and comforting. They are full of dietary fiber, minerals, and protein.
You can be creative with the amount and type of root vegetables you use. Use rutabaga (swede), carrots, potatoes, sweet potatoes, and parsnips. Just trust your tastebuds!
—Saboush
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Ingredients
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2 pounds
braising beef
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2
red onions, finely sliced
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2-4
cloves of garlic,minced
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1
parsnip, diced
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2
carrots, diced
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8-10
baby potatoes, scrubbed and halved
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3-4 tablespoons
light olive oil
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1 teaspoon
dried thyme
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1/2 teaspoon
dried rosemary
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1-2
bay leaves, whole
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1 cup
chopped tomatoes
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1/2 pint
vegetable/beef stock
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salt and black pepper for seasoning
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1 cup
ale, for tangy taste
Directions
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Preheat oven to 325 F/ 170 C.
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In a large iron casserole or Dutch oven, heat 1 tablespoon of olive oil and then sear the beef, in medium to high heat, for 5 minutes. The beef should be nicely browned.
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Remove the beef from the pan and set aside. Add the onion and caramelize it for 5 minutes in medium heat for about 5 minutes. Add the garlic, tomatoes, root vegetables, stock, and ale. Cook until it starts simmering.
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Stir in the beef, herbs, seasoning and top it with bay leaves. Cover the casserole with a lid and put it in the oven for approximately 2 hours until the meat is tender. Adjust the amount of liquid if needed, to make sure that vegetables and meat are covered.
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Serve with mash potatoes or rice.
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