Ingredients
-
1 tbsp olive oil
-
1 small onion , chopped
-
1 garlic clove , crushed
-
4½ oz lean beef , cut into pieces
-
2 tbsp all-purpose flour
-
2 medium carrots , peeled and sliced
-
1 small parsnip , peeled and sliced
-
1 medium sweet potato , peeled and chopped
-
1 bay leaf
-
1 tbsp fresh parsley , chopped
-
1½ cup unsalted chicken stock
-
Toss the beef in the flour, and set aside.
-
In a heavy-bottom saucepan or small casserole, heat the olive oil. Add the garlic and sauté until softened, about 3-4 mintues. Add the beef, and continue to sauté until sealed. Add the carrots, parsnip, sweet potato, bay leaf, and parsley. Pour in the stock.
-
Bring the mixture to a boil, then simmer until the meat is tender, about 1 hour and 45 minutes. Remove from heat.
-
Blend the mixture using an immersion blender. Serve.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.