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I assure you, the sauce is where the magic happens in this dish.
Beef and Root Vegetable Casserole
Servings: 6
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
3 carrots, peeled and sliced
2 parsnips, peeled and sliced
3 potatoes, peeled and cubed
1 tablespoon tomato paste
4 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
3 carrots, peeled and sliced
2 parsnips, peeled and sliced
3 potatoes, peeled and cubed
1 tablespoon tomato paste
4 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons all-purpose flour
2 tablespoons butter
Directions
Preheat your oven to 350°F (175°C).
In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set aside.
In the same pot, add the onion and garlic, sautéing until the onion is translucent.
Stir in the tomato paste, cooking for another minute before adding the carrots, parsnips, and potatoes.
Return the beef to the pot, sprinkle with flour, and stir to coat.
Pour in the beef broth, and add the thyme, rosemary, salt, and pepper. Bring to a simmer.
Cover the pot and transfer it to the preheated oven. Bake for 2 hours, or until the beef is tender and the vegetables are cooked through.
