Oregano Beef Casserole With Garlic Parsnip Purée

1. 1

   Preheat oven to 350u00b0F. 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.

2. 2

   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.

3. 3

   Sprinkle casserole with extra oregano. Serve with parsnip puree.

* Per serving · 4 servings · Values may vary.

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