Oregano Beef Casserole With Garlic Parsnip Purée - cooking recipe

Ingredients

2 tbsp vegetable oil
2 lb beef stew meat, trimmed, cubed
2 None large onions, halved, thinly sliced
2 None large carrots, coarsely chopped
4 cloves garlic, peeled, 2 cloves crushed
1 sprig fresh oregano, plus extra to sprinkle
2 cups beef stock, plus 1 tbsp extra
10.5 oz broccoli, cut into small florets
2 lb parsnips, peeled, quarter lengthwise, woody cores removed, coarsely chopped

Preparation

Preheat oven to 350\u00b0F. Heat 1 tbsp oil in a large Dutch oven over high heat. Cook beef for 2 mins, or until seared. Set aside. Saute onions and carrots for 5 mins. Add crushed garlic and oregano. Cook for 30 seconds. Add 2 cups stock. Return beef to pan and bring to a boil. Cover then transfer to oven for 1 hour 30 mins. Add broccoli. Bake, covered, for 5 mins, or until broccoli is tender. Remove from oven. Discard oregano.
Meanwhile, to make the parsnip puree, steam parsnip with remaining garlic for 10-15 mins, or until tender. Combine with remaining oil and stock then puree until smooth.
Sprinkle casserole with extra oregano. Serve with parsnip puree.