Classic Yankee Pot Roast with Root Vegetables
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Ingredients
- 800 g beef stewing steak, diced
- 2 onions, quartered
- 4 carrots, halved lengthways
- 300 g parsnips, peeled and diced
- 3 garlic cloves
- 600 ml beef stock
- 1 tbsp tomato puree
- 1 tsp dried thyme
- 2 bay leaves
- 20 g plain flour
Nutrition (per serving)
- Calories
- 466 kcal
- Protein
- 45.1 g
- Carbohydrate
- 27 g
- of which sugars
- 13.1 g
- Fat
- 17.8 g
- of which saturates
- 6.9 g
- Fibre
- 7.5 g
- Salt
- 1.53 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season the beef. Heat a little oil in a large pot and brown the beef in batches for 6-8 minutes, then lift out.
- 2
Add the onions, carrots, parsnips and garlic cloves to the pot and cook for 6-7 minutes.
- 3
Stir in the plain flour and tomato puree and cook for 1 minute, then return the beef and pour in the beef stock. Add the dried thyme and bay leaves.
- 4
Cover and simmer gently for 65-70 minutes, stirring occasionally, until the beef is tender and cooked through with no pink remaining.
- 5
Remove the bay leaves before serving.
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