Recipe for beef stew with root vegetables
Cold and wet outside – the winter weather calls for cozy, warming dishes …
How about treating yourself with this super tender beef pot roast in a flavorful sauce, mixed with plenty of root vegetables and spices… An old classic that still holds true 100%!
This roast is first well-seared in the pot and then cooked for a couple of hours in the oven – in the pot, where it’s tenderized and has absorbed the flavors from the wonderful ingredients. It tastes absolutely fantastic, and the meat almost melts on your tongue. Serve the roast – and the sauce and vegetables, of course, with a velvety mashed potato, crispy oven-baked potatoes, or maybe with rice. No matter what, this dish mostly takes care of itself in the oven, so just put your feet up and enjoy some real grandma-cozy-food without any hassle.
Beef Stew with Root Vegetables
Ingredients
- 500 gram Shoulder Knuckle
- 27 gram Oil
- 1 1/2 can Chopped Tomatoes
- 3–4 pcs. Bay Leaf
- 2 cloves Garlic
- 200 gram Water
- 100 gram Red Wine
- 1 pcs. Beef Bouillon Cube
- 6 gram Coarse salt
- 1.5 gram Pepper
- 1.5 gram Crushed chili
- 3-4 sprigs Fresh thyme
- 250 gram Parsnip
- 3-4 pcs. Carrots
- 70 gram pearl onions
Instructions
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
- Remove the worst tendons from the meat and then brown the roast well on both sides in a bit of oil in a pot. Season with salt and pepper.
- Put the chopped tomatoes in a bowl, blend them with a hand blender to a smooth purée, and then add them to the pot along with bay leaves, garlic, water, red wine, bouillon cube, salt, pepper, chili, and thyme.
- Put the lid on the pot, place it in the oven, and let the roast braise for about 45 minutes. Check occasionally and ensure it doesn't dry out; add a bit more water if necessary.
- Meanwhile, scrub the root vegetables, peel the onion and slice it. Drain the pearl onions.
- Take the pot out of the oven and add the root vegetables and onions. Put the lid back on and return the pot to the oven, letting it braise for an additional 30-40 minutes until the root vegetables are tender.
- Take the pot out, season your sauce to taste, and serve everything with potatoes and a good salad.