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Shoulder of beef with root vegetables

Shoulder of beef with root vegetables

By March 31, 2015

Shoulder is a piece of meat that loves to cook for a long time. The same goes for root vegetables and therefore their combination is perfect. Beef shoulder with root vegetables is a delicious, filling and warming dish – so it is perfect for those winter days and especially Shabbat. This recipe uses beef stock, but I am aware that this is not readily available in every household and therefore you may use a powdered substitute of beef stock (don’t worry, I won’t tell!)...

  • Prep Time : 30 minutes
  • Cook Time : 3h 30 min



  • Place the beef cubes in a bowl that can fit them all.
  • Sprinkle the flour, lots of black pepper and salt.
  • With your hands, massage the meat very well, until the whole piece is fully coated.
  • Peel the carrots and parsley and cut into chunks.
  • Peel the potatoes and cut into thick slices.
  • Cut the onion coarsely.
  • In a large saucepan, heat canola oil.
  • When the oil is hot – Put in the beef shoulder cubes and fry, stirring until all the meat changes color from all sides and is no longer red.
  • Remove the meat to a bowl (not the same bowl used before – it is very unhealthy to mix cooked and raw meats)
  • Add a little canola oil if needed - and put the carrots, parsley, potatoes and onions.
  • Fry, stirring, until the onion becomes translucent and begins to brown slightly around the edges.
  • Return the meat to the pot and stir.
  • Add the beef - and stir with a wooden spoon and scrape all the removed sediments that have stuck to the bottom.
  • Add bay leaves, black pepper and thyme.
  • Bring to a boil.
  • When the pot is boiling - Reduce to a low heat.
  • Cook on a low heat for two hours.
  • Open and Mix (for those who want to - add mushrooms at this point).
  • Close the pan and cook for another hour and a half.

Well done! Its ready!

Serve with white rice......Enjoy!

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