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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!)...
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Ingredients
- 2 Pounds - cut into cubes like Goulash Shoulder of beef
- 1 Large Onion
- 3 Carrots
- 4 Medium Potatoes
- 2 Parsley
- 7-8 Optional Mushrooms
- Half a liter of boiling or half a liter of boiling water with beef stock powder Beef Stock
- Per Taste Salt
- Per Taste Ground Black Pepper
- 4 Bay Leaves
- 2 stalks fresh or dried thyme Thyme
- 2 Full Tablespoons Flour
- Canola Oil
Instructions
- 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!
