Braised Beef with Carrot, Parsnip, and Sweet Potato
Adapted from Top 100 Baby Purees by Annabel Karmel
1 Tbsp olive oil
1/2 cup chopped red onion (or whatever you have on hand)
1 clove crushed garlic (I use the pre-minced in a jar, about 1 tsp per clove)
5 oz. lean stew beef
1/3 cup of flour
2 carrots, peeled and sliced
1 parsnip, peeled and sliced (if you can't find parsnip, use a couple peeled and chopped potato)
1 sweet potato, peeled and chopped
1 bay leaf
1 Tbsp chopped fresh parsley, or 1 tsp of dried parsley
1 3/4 cup chicken stock
Heat the oil in a saucepan. Saute the onion and garlic until softened. In a bowl, toss the beef in the flour enough to coat. Add beef to the pan and saute until browned all over. Add the carrots, parsnips, sweet potato, bay leaf, and parsley to the pan and pour in the stock. Bring to a boil and then simmer, covered for 2 hours until the meat is tender.
