Slow-Cooked Beef with Root Vegetables
There is nothing like the smell of slow-cooked beef stew spreading through the house on a cold day. This dish was created for clients suffering from low iron levels who wanted a nutrient-dense meal rich in B-vitamins and bioavailable iron. Slow cooking breaks down the lean beef fibers, making it incredibly tender.
— Lea Ben Arie, Clinical Dietitian
Ingredientsfor 4 servings
- 600 g lean beef cuts (such as shoulder or mock tender), cut into large cubes
- 150 g carrots (approx. 2 medium carrots), cut into thick rounds
- 100 g celery root, peeled and diced
- 1 large onion (150g), cut into quarters
- 10 ml canola oil (1 tbsp)
- 2 cups water or low-sodium vegetable broth
- 2 bay leaves, a fresh rosemary sprig, salt, and ground black pepper
Preparation Steps
- 1
In a large, heavy-bottomed pot, heat the canola oil and sear the beef cubes on all sides until lightly browned. Remove the beef and set aside.
- 2
In the same pot, sauté the onion, carrots, and celery root for about 5 minutes.
- 3
Return the beef to the pot, pour in the water/broth, and add the bay leaves, rosemary, salt, and pepper.
- 4
Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 2.5 hours until the meat is very tender and melt-in-the-mouth.