Cork-Style Spiced Beef Stew with Allspice and Root Vegetables
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Ingredients
- 700 g braising beef, diced
- 1 tsp ground allspice
- 1 tsp juniper berries, crushed
- 2 carrots, sliced
- 2 parsnips, cubed
- 1 onion, sliced
- 900 ml beef stock
- 2 bay leaves
Nutrition (per serving)
- Calories
- 370 kcal
- Protein
- 38.6 g
- Carbohydrate
- 15.6 g
- of which sugars
- 8 g
- Fat
- 15.5 g
- of which saturates
- 6 g
- Fibre
- 5.1 g
- Salt
- 2.01 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the beef with the allspice and juniper berries.
- 2
Heat a large casserole and brown the spiced beef in batches for 10 minutes, then lift out.
- 3
Add the onion and cook for 6 minutes, then return the beef with the carrots, parsnips, bay leaves and beef stock.
- 4
Cover and simmer gently for 1 hour 15 minutes, stirring occasionally, until the beef is tender and cooked through with no pink remaining.
- 5
Remove the bay leaves, season with black pepper and serve in deep bowls.
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