Savory South African Beef Casserole with Root Vegetables

1.Preheat your oven to 350°F (175°C).

2.In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat.

3.Season the beef cubes with salt and black pepper.

4.Brown the beef in batches, ensuring not to overcrowd the pot, until all sides are well-browned. Remove the beef and set aside.

5.In the same pot, add the chopped onion and sauté until translucent, about 5 minutes.

6.Add the minced garlic and cook for an additional minute until fragrant.

7.Stir in the flour and cook for 1-2 minutes to form a roux.

8.Gradually add the beef broth and red wine, stirring constantly to avoid lumps.

9.Add the tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir to combine.

10.Return the browned beef to the pot, along with the carrots, parsnips, potatoes, and sweet potato.

11.Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.

12.Bake for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.

13.Remove the bay leaf and adjust seasoning with salt and pepper if needed.

14.Garnish with chopped fresh parsley before serving.