Braised Beef with Root Vegetables

Ingredients

• 0.5 bunch parsley (chopped)
• 4 tbsp oil
• Salt
• Pepper
• 600 g potatoes (firm‑cooking)
• 600 g Carrots
• 1 kg beef roast
• 2 tbsp clarified butter
• 2 tbsp Tomato paste
• 0.5 l beer (or equivalent amount of broth)
• 300 ml meat broth
• 2 onions
• 2 Garlic cloves
• 2 tbsp Cornstarch
• Salt
• Pepper

Instructions

1. 1.

   Peel and roughly chop the onions and garlic for the meat. In a pot slightly larger than the meat pieces, brown the beef in hot clarified butter all around. Add tomato paste and onion‑garlic pieces, sauté briefly, then pour in beer and broth, bring to a boil, and simmer covered over medium heat for 1½–2 hours.

2. 2.

   Meanwhile, peel the carrots and potatoes and cut them into sticks about 5 cm long and 1–1.5 cm thick. Brush a baking sheet with 1–2 tbsp oil, season with salt and pepper, arrange the vegetables on it, drizzle with remaining oil. Forty minutes before the end of cooking, place in a preheated oven at 200 °C and bake for about 25–30 minutes, adding water if needed; after 20 minutes sprinkle with parsley.

3. 3.

   Remove the meat from the pot, strain the sauce through a sieve, and whisk the cornstarch into a little cold water. Bring the sauce to a boil, then stir in the starch mixture. Slice the beef.

4. 4.

   Take the vegetables out of the oven and fill half of a preheated baking dish with them; place the sliced beef in the other half and pour the sauce over everything.

5. 5.

   Serve garnished with parsley.