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Braised Beef with Leek and Parsnips
2013-09-07
https://www.metro.ca/userfiles/image/recipes/bœuf-braise-aux-panais-et-au-poireau-7302.jpg
PT15M
PT2H10M
PT2H25M
Preheat oven to 350°F (180°C).In a pan over medium-high heat, melt half of the butter.Add half the beef cubes and brown.Transfer browned beef to a plate and set aside.In the same pan, melt remaining butter and add parsnips, leeks and remaining beef cubes.Brown meat and vegetables for 4 minutes.Add reserved beef and flour. Season.Cook 2 minutes, stirring with a wooden spoon.Add beef broth, scraping the bottom of the pot to prevent flour from sticking to it.Add cloves and bring to a boil.Cover and transfer to the oven.Cook 2 hours or until tender.Gravy: remove meat and vegetables and reduce pan juices into thick gravy. Sprinkle with parsley before serving.Sprinkle with parsley before serving.Linda Montpetit, nutritionist. The mild, sweet flavour of the parsnips makes this dish a lunchbox hit with kids and adults alike.
4
Chef Caroline McCann
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1 Tbsp. (15 mL) Selection unsalted butter
1 1/3 lb (600 g) beef inside round, cut into 1/2 in. (1 cm) cubes
3 small parsnip, sliced diagonally ½ in. (1 cm) thick
1 leek, white part only, washed and quartered lengthways
4 tsp. (20 mL) Selection all-purpose flour
salt and freshly ground pepper to taste
3 cups (750 mL) homemade or Irresistibles Life Smart beef broth
1/4 tsp. (1 mL) Selection ground cloves
chopped parsley to taste (optional)
Braised Beef with Leek and Parsnips
4
servings
0:15
Preparation
2:10
COOKING
2:25
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)Selection unsalted butter
-
1 1/3 lb
(600 g)beef inside round, cut into 1/2 in. (1 cm) cubes
-
3
small parsnip, sliced diagonally ½ in. (1 cm) thick
-
1
leek, white part only, washed and quartered lengthways
-
4 tsp.
(20 mL)Selection all-purpose flour
-
salt and freshly ground pepper to taste
-
3 cups
(750 mL)homemade or Irresistibles Life Smart beef broth
-
1/4 tsp.
(1 mL)Selection ground cloves
-
chopped parsley to taste (optional)
Preparation
Preheat oven to 350°F (180°C).
In a pan over medium-high heat, melt half of the butter.
Add half the beef cubes and brown.
Transfer browned beef to a plate and set aside.
In the same pan, melt remaining butter and add parsnips, leeks and remaining beef cubes.
Brown meat and vegetables for 4 minutes.
Add reserved beef and flour. Season.
Cook 2 minutes, stirring with a wooden spoon.
Add beef broth, scraping the bottom of the pot to prevent flour from sticking to it.
Add cloves and bring to a boil.
Cover and transfer to the oven.
Cook 2 hours or until tender.
Gravy: remove meat and vegetables and reduce pan juices into thick gravy. Sprinkle with parsley before serving.
Sprinkle with parsley before serving.
Linda Montpetit, nutritionist. The mild, sweet flavour of the parsnips makes this dish a lunchbox hit with kids and adults alike.
Source :
Chef Caroline McCann
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
