Nordic Harvest: Week #4
Root Vegetable & Beef Casserole
Slow-cooked beef with beets, carrots, parsnips, and thyme
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Adjusted to 3.4 servings (1 child = 70% of an adult portion).
Ingredients
- 0.85 kg beef chuck, cubed
- 2.55 carrots, chopped
- 1.7 parsnips, chopped
- 1.7 beets, peeled and cubed
- 1.7 onions, diced
- 3.4 garlic cloves
- 425 ml beef broth
- 1.7 tbsp olive oil
- Fresh thyme and bay leaf
- Salt and pepper
Instructions
- 1
Brown beef in batches in hot oil. Set aside.
- 2
Cook onions and garlic in same pot until soft.
- 3
Return beef. Add all vegetables, broth, thyme, and bay leaf.
- 4
Bring to a boil, reduce heat, cover and simmer 1.5 hours until tender.
- 5
Adjust seasoning and serve.
💡Tips
- Save a big portion for Tuesday soup.