members recipes

An easy-cooked stew in which one starts by boiling the meat, then potatoes and vegetables last.

Ingredients
500 g roast beef
4 cups water
2 tablespoons veal stock
2 bay leaves
1 tablespoon rosemary, fresh and chopped
3-5 tablespoons balsamic vinegar
5 st potatoes
1 st parsnips
4 scallions, or a leek
250 g fresh broccoli
1 tsp corn starch
0.5 tsp salt
1 pinch black pepper

Method
The way to do it.

1. Cut the meat into 1 cm thick slices and then into pieces.
2. Boil water, stock, bay leaves, rosemary and balsamic vinegar in a pan. Add meat and cook with the lid on fore about 20 minutes.
3. Peel and quarter potatoes and parsnips into pieces. Add them down and cook about 10 minutes to.
4.Cut the spring onions and broccoli in pieces. Add them into the pot. Boil for another 3-4 minutes. Mix the corn starch in some water and pour into casserole. Bring to a boil. Season with salt and pepper.