Beef & Root Vegetable Pot

Name: Beef & Root Vegetable Pot
Total time: 180 min
Yield: 4 servings
Ingredients: 750 g Beef chuck roast; 180 g Onion; 300 g Carrot; 250 g Turnip; 600 g Potatoes; 1.5 tbsp Olive oil; 20 g All-purpose flour; 1 tbsp Tomato paste; 800 ml Low-sodium beef stock; 2 whole Bay leaves; 0.25 tsp Ground allspice; 12 g Fresh parsley; 0.5 tsp Salt; 0.5 tsp Black pepper

A slow-simmered beef pot with turnip, carrot and potatoes, finished with fresh parsley.

180 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Beef chuck roast750 g
Onion180 g
Carrot300 g
Turnip250 g
Potatoes600 g
Olive oil1.5 tbsp
All-purpose flour20 g
Tomato paste1 tbsp
Low-sodium beef stock800 ml
Bay leaves2 whole
Ground allspice0.25 tsp
Fresh parsley12 g
Salt0.5 tsp
Black pepper0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat; check stock

Method

Brown the beef

Wash the fresh produce. Cut the beef into 3 cm cubes and pat dry. Heat the oil in a heavy lidded pot over medium-high heat. Brown in three batches, about 5 minutes per batch, and set aside.

Build the braise

Dice the onion and soften it in the pot for 5 minutes. Stir in the flour and tomato paste for 1 minute. Slowly add the stock, stirring to lift the browned bits. Return the beef with the bay leaves, allspice, salt and pepper.

Simmer slowly

Bring just to a simmer, cover and cook over low heat for 90 minutes, stirring occasionally. Keep the liquid gently bubbling, not boiling hard. Add a little tap water if needed to keep the meat mostly covered.

Add the roots

Peel the turnip and potatoes; cut them and the carrots into 2 cm chunks. Add to the pot and simmer partly covered for 35–45 minutes, until the vegetables are tender and the beef yields easily to a fork. If the beef remains firm, continue for 15–20 minutes, adding water as needed.

Finish

Remove and discard the bay leaves. Chop the parsley and scatter over the stew. Divide between four deep bowls.

Tenderness matters more than the clock with chuck; leave time for a longer simmer if needed. Keep raw meat or fish utensils separate from ready-to-eat food, and wash hands and work surfaces after handling raw protein.

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