Serve this tender beef and vegetable stew with fresh bread to mop up the all the sauce.
The ingredient of Winter Beef And Root Vegetable Stew
- 1 tablespoon olive oil
- 1kg coles australian beef chuck casserole steak cut into 5cm pieces
- 1 brown onion chopped
- 1 large carrot coarsely chopped
- 2 sticks celery coarsely chopped
- 1 tablespoon plain flour
- 330ml bottle apple cider
- 1 cup 250ml beef stock
- 6 sprigs thyme
- 2 dried bay leaves
- 1 turnip peeled coarsely chopped
- 2 parsnips coarsely chopped
- 150g brown mushrooms halved
- 2 tablespoons flat leaf parsley finely chopped
- coles bakery stone baked sourdough bread to serve
The Instruction of winter beef and root vegetable stew
- preheat oven to 150c heat half the oil in a large heavy based ovenproof saucepan over medium heat season beef and cook in 2 batches for 5 mins or until browned transfer to a plate
- heat the remaining oil in the same pan cook the onion carrot and celery for 10 mins or until lightly caramelised add flour and cook stirring for 2 mins gradually stir in the apple cider and stock add the thyme and bay leaves season bring to the boil cover and bake for 2 hours adding the turnip parsnip and mushroom in the last hour of cooking or until the beef is tender
- stir through the parsley serve the beef stew with the bread
Nutritions of Winter Beef And Root Vegetable Stew
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