Hearty immune boosting casserole

Written By
15 mins
2 hours, 30 mins

1kg organic beef chuck, diced

1 litre organic bone broth (add 5 tbsp Cherry Tree Bone Broth powder to 1 litre boiling water – allow to come to room temperature)

4 golden shallots, sliced

6 cloves garlic, peeled

2 carrots, diced

2 parsnips, diced

1 tbsp organic tomato paste

50ml apple cider vinegar

2 tsp organic maple syrup

60ml extra virgin olive oil

1 ½ tablespoon Celtic salt

1 tsp cracked black pepper

5 sprigs of thyme

  1. Preheat oven to 170°C
  2. In bowl coat beef in half oil (30ml) and 1 tbsp of salt
  3. Place a heavy-based roasting tray on a moderate heat on stove top.
  4. Brown beef on all sides and remove from tray and set aside to rest.
  5. Add remaining oil to the roasting tray, add shallots and brown them gently. Add parsnips, carrots, garlic and remaining salt to pan, continue to cook until golden brown.
  6. Return beef to the pan, fold in tomato paste and maple syrup and allow to caramelise slightly.
  7. Add apple cider vinegar to the pan and continue to cook for a few minutes until meat and vegetables are coated in sticky glaze.
  8. Add bone broth and simmer
  9. Simmer for 10-12 minutes until liquid has reduced by a third. Add thyme and cover with foil or lid and place in oven for two hours.   
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