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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.
- 2Wash, pat dry and cut the beef 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. Season with salt and pepper and remove.
- 3Now, sear the chopped parsnip and carrot vegetables together with the onion cubes until nicely browned. Then add the tomato paste and sauté briefly. Deglaze everything with 1/2 liter of water and the Guinness beer. Bring to a boil to stir in the beef broth powder. Add the seared beef and thyme and let 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.
