2slicestoast breadbreadcrumbs cut into small pieces
Cut the beef roulade in pieces of 2-5 cm.
Roughly chop the vegetables: carrots, parsnip, bell pepper, onion. Press the garlic cloves.
Bake the onion for a few minutes in some olive oil.
Then add the pieces of beef roulade and bake them for a few minutes.
Add the red port wine and bring the stew to a boil again.
Add the vegetables and the spices: carrots, parsnip, bell pepper, gingerbread spices, pepper, salt, star anise, bay leaves.
Cut the breadcrumbs of the toast bread into small pieces and add them to the stew.
Let the stew simmer on low heat for about one hour.
While the stew is simmering you have more than enough time to make delicious mashed potatoes.Instead of toast bread you may also use gingerbread for an additional flavour. This was my original plan, until I found out the supermarkets here don't sell on regular basis.