Summary

Ingredients

• 800 g roast beef (pot roast)
• 50 g ham or bacon
• 1 bunch spring onion (s)
• 2 cloves garlic)
• 125 g beans, reen
• 2 carrot (s)
• 0.25 ¼ celeriac
• 0.5 ½ beet (s)
• 2 parsnips
• 1 can tomato (s), chunky, 400 ml
• 250 ml beef broth
• 1 tablespoon, heaped tomato paste
• 2 tablespoon olive oil
• 4 tablespoon heavy cream
• 2 tablespoon oregano, fresh
• 2 tablespoon parsley
• some salt and pepper

Print Recipe Pin Recipe

Instructions

1. Wash the beef, pat dry and cut into bite-sized pieces. Cut the ham or bacon into small cubes. Wash and clean the vegetables. Cut the spring onions into rings. Finely chop the garlic cloves. Pluck oregano and also finely chop. Pluck the parsley and roughly chop it. Peel the carrots, celery, turnips and parsnips and cut into large pieces. If necessary, remove the strings from the beans, cut off the ends and cut the beans in half at an angle.
2. Now preheat the oven to 130 ° C.
3. In the meantime, heat 1 tablespoon of olive oil on the stove in a large saucepan or roaster on the highest setting. Fry the beef in it until browned all over and set aside on a plate.
4. Turn the heat down to medium level and add the remaining oil to the roasting pan. Then sauté the bacon, spring onions, garlic, carrots and celery in it for a few minutes. Add beef, beets, beans and parsnips. Stir in the tomato pieces, broth and tomato paste together with the oregano. Season generously with freshly ground pepper and salt.
5. Cover the pot or roasting pan with a lid and let everything simmer slowly in the oven at 130 ° C for about three hours, stirring occasionally and carefully.
6. Just before serving, stir in the 4 tablespoons of cream with the chopped parsley.