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Ingredients
- 1 kilogram beef from the leg
- 400 grams carrots
- 400 grams parsnips
- 2 stalks celery
- 3 onions
- 24 grams thyme (3 sprigs)
- 4 tbsp sunflower oil
- 2 tbsp tomato paste
- 2 tsp clear beef broth powder or stock
- Salt
- Ground pepper
Preparation
- 1Wash, peel, and cut parsnips and carrots into pieces of approx. 4 cm. Wash, dry, and slice celery stalks. Peel onions and cut into large cubes. Wash and pat dry thyme sprigs.
- 2Rinse the beef, pat it dry, and cut it into pieces of approx. 5 cm. Preheat the oven to 150°C convection. Heat sunflower oil in a Dutch oven or a small roasting pan to sear the beef pieces until nicely browned. Then season with salt and pepper and remove.
- 3Now, also sear the chopped parsnip and carrot vegetables together with the onion cubes until nicely browned. Then add the tomato paste and sauté briefly. Afterwards, deglaze everything with 1/2 l water and the Guinness beer. Then bring to a boil to stir in the beef broth powder. Add the seared beef and thyme and let it simmer with the lid closed in the preheated oven on the lower rack for approx. 3 hours at 150°C convection. Finally, remove from the oven, season everything again with salt and pepper, and serve.
Tip
Don't like parsnips? Then simply use potatoes. Speaking of potatoes: We recommend mashed potatoes as an ideal side dish.
