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About this recipe: This traditional American dish is a one-pot meal of succulent beef and tender-crisp vegetables in a nutritious and tasty broth. The tangy beetroot and onion relish cuts through the richness of the meat and is an inspired finishing touch. Serve with crusty bread to mop up the juices.
Excellent source of niacin, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin E, zinc. Good source of iron, selenium. Useful source of calcium.
This is traditionally made using mainly root vegetables, but it is also delicious made with green vegetables. Pod 500 g (1 lb 2 oz) fresh peas (or use 250 g/8½ oz frozen peas); trim 250 g (8½ oz) young asparagus tips; and cut 250 g (8½ oz) tender, thin leeks across into 5 cm (2 in) slices. In step 5, strain the broth, and discard the muslin bag, leek and celery. Add the asparagus to the casserole and simmer for 3 minutes, then add the peas and thin leeks and simmer for another 3 minutes or until all the vegetables are tender. Stir in 250 g (8½ oz) baby leaf spinach and leave the casserole on the heat for a further 1–2 minutes, just until the spinach leaves wilt. Sprinkle with very finely sliced spring onions and serve with boiled tiny new potatoes in their skins.
Traditionally, beetroot was believed to be good for the health of the blood – probably because of its deep red colour. It does contain folate, an essential vitamin for healthy cells and the prevention of anaemia, and is also believed to contain anti-carcinogens.