Normandy beef with apples and parsnips
(1)
2 hours 50 min
This French-inspired beef stew recipe is pure comfort food on a cold evening. The combination of tender beef, apple, parsnip and cream is simply divine!
HV
1 person made this
Ingredients
Serves: 6
- 2 tablespoons butter
- 2 onions, chopped
- 1 large carrot, peeled and thickly sliced
- 2 parsnips, peeled and thickly sliced
- 8 cloves of garlic, crushed
- 300g bacon lardons
- 800g diced beef
- plain flour, for coating
- 500ml dry French cider
- 2 firm apples
- 3 bay leaves
- 1 teaspoon ground cumin
- 1 large sprig of rosemary
- 3 teaspoons prepared mustard
- salt and black pepper
- 1 large bunch flat leaf parsley
Method
Prep:20min ›
Cook:2hr30min ›
Ready in:2hr50min
- Melt butter in a heavy based casserole pot over medium heat; add onion, carrot, parsnips and garlic. Cook and stir for a few minutes to coat the vegetables; transfer onto a plate and set aside.
- Cook bacon lardons in the same pot until crispy; drain and set aside.
- Dust beef pieces in flour; add to the same pot, cooking until browned on all sides. Transfer meat to same plate as lardons.
- Preheat oven to 150 C / Gas 2.
- Pour cider into pot; bring to the boil and stir to remove any cooked bits on bottom of pan. Add beef, bacon lardons and vegetables back into the casserole pot; stir in apple slices and add bay leaves. Braise in preheated oven for 2 hours.
- Season with cumin, rosemary, mustard, salt and pepper. Continue to braise for another hour, or until beef is tender.
- Remove bay leaves; stir in cream and freshly chopped parsley.
