Beef and vegetable casserole

This kosher casserole is full of big, intense flavors. Serve with potatoes some chopped chilies, if you like it hot! Other winter vegetables can be used in this thick, warming casserole. Garlic is also very good with this. Try artichokes or ginger in place of the parsnips or carrots

Ingredients:

• 1 tablespoon oil, or as needed
• 2 large onions, chopped
• 2 large potatoes, peeled and chopped
• 200 g carrots, peeled and chopped
• 1 teaspoon grated root ginger
• 25 g (1 oz) butter
• 1/2 teaspoon chili powder
• 1 pinch salt and pepper
• 2 tablespoons chopped parsley
• 1 kg beef, trimmed and diced
• 1/2 lemon, juiced
• 900 ml vegetable stock
• 3 cloves garlic, chopped
• 1 teaspoon ground cumin
• 125 ml stock or water
• 125 g (4½ oz) leeks, rinsed and sliced
• 1 tin chopped tomato
• 1 teaspoon ground coriander
• Salt, black pepper and freshly grated nutmeg
• 280 g (10 oz) parsnips, peeled and chopped

Instructions:

1. Preheat the oven to 175 degrees C .
2. Place the flour, onions and beef into a large pan heat the oil and brown the beef, add salt and pepper, seal bag and shake well so all of the meat and onions are lightly covered in flour. Add garlic, ginger, tomatoes, stock, lemon juice and seasoning. Pour the sauce over the meat and onions. Next, pour in all of the beef stock and let simmer gently for a few minutes. Pour contents of the frying pan into a casserole dish. Add the spices to the pan and heat, stirring for 1 to 2 minutes. Place the potatoes in the casserole dish so half of the potato quarter is above the surface, half below.
3. Bake in a preheated oven for 2 hours, or until meat is tender and the potatoes are cooked through.
4. I altered some if the ingredient amounts. I didn't have pearl barley so used a mix of dried barley, lentils, split peas, peas and beans instead. The result was really nice lovely recipe.

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