Beef And Parsley Root Stew - cooking recipe

Ingredients

4.25 oz lean beef stew meat, cut into cubes
1 1/2 cups vegetable stock
1 tsp oil
1/2 lb parsley root (or celeriac), peeled and diced
1 None onion, peeled and coarsely chopped
1/3 lb savoy cabbage, cut into strips
1 tbsp vinegar
3-4 sprigs fresh parsley, chopped

Preparation

Place beef in a saucepan, cover with cold stock and slowly bring to a boil. Cover and simmer for about 1 hour.
To finish, heat oil in a saucepan and saute parsley root (or celeriac, if using), onion and cabbage for about 3 mins. Add to stew along with vinegar and simmer for about 6-7 mins. Add parsley, season to taste and serve.