Beef roulade stew with winter vegetables in port
Typical winter vegetables and sweet spices make this beef roulade stew with winter vegetables in port outstanding. The perfect reason to stay inside.
Ingredients
- 750 gram beef roulade cut into pieces of 2-5 cm
- 400 ml port wine red
- 3 carrots
- 150 gram parsnip
- 1 bell pepper red
- 2 onions
- 2 cloves garlic
- 1 tablespoon gingerbread spices
- 2 bay leaves
- 2 star anise
- pepper
- salt
- 2 slices toast bread breadcrumbs cut into small pieces
Instructions
- 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.
Notes
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.
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