Beef and root vegetable stew
Beef and root vegetable stew
Servings: 4 servings
Preparation time: 2 h 25 minutes
Ingredients
- 750 g (1 2/3 lb) cubed stew beef
- 60 mL (1/4 cup) Selection flour
- 30 mL (2 tablespoons) Selection vegetable oil
- 1 onion, diced
- 3 garlic cloves, chopped
- 750 mL (3 cups) Selection beef broth
- 375 mL (1 ½ cups) carrots, sliced into rounds
- 375 mL (1 ½ cups) rutabaga, diced
- 250 mL (1 cup) parsnip, sliced into rounds
- 375 mL (1 ½ cups) potatoes, diced
- 2 celery sticks, chopped
- 3 sprigs of fresh thyme
- 1 bay leaf
- Salt and pepper to taste
Preparation
- Place the beef in a bowl and coat with flour.
- Preheat the oven to 180 oC (350 oF).
- Heat an oven-safe pan on high. Add the oil and brown the meat for 2 minutes. Set aside
- In the same pan, sauté the onions and garlic for 1 minute and add the broth.
- Add the meat, cover and cook in the oven for 30 minutes.
- Add the vegetables and seasoning. Cover and continue cooking in the oven for 1 hour and 30 minutes.
- Check the seasoning and serve.
