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Preparation time
5 minutes
Total time:
1 hour 35 minutes
Serves
4 to 6
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Ingredients
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1.2 kg (2.6 lbs) beef shoulder, cut
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2 carrots, cut into large chunks
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2 parsnips, coarsely chopped
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2 turnips, coarsely chopped
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2 onions, thinly sliced
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3 garlic cloves, minced
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2 stalks celery, chopped
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500 ml (2 cups) beef broth
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250 ml (1 cup) red wine
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30 ml (2 tablespoons) tomato paste
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30 ml (2 tablespoons) olive oil
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2 bay leaves
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1 sprig thyme
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Salt and pepper
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Directions
- Preheat oven to 160°C (320°F).
- Heat olive oil in a large casserole over medium-high heat. Sear beef shoulder pieces on all sides until golden brown. Remove from pan and set aside.
- In the same pot, add onions, garlic, carrots, parsnips, turnips and celery. Fry the vegetables for about 5 minutes, until they start to brown.
- Add the tomato paste to the vegetables and stir. Deglaze the casserole with the red wine, scraping up the juices from the bottom. Reduce by half.
- Add beef stock, bay leaves, and thyme sprig. Put the meat back in the pot with the vegetables and liquids. Season with salt and pepper.
- Bring to the boil, then cover the casserole and place in the oven. Cook for about 1 hour to 1 hour 30, until the meat is tender and flakes easily with a fork.
- Remove from the oven and leave to rest for a few minutes. Serve the beef with the braised vegetables and sauce.
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