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Beef Casserole with Root Vegetables, Mushrooms, & Wine

Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Lunch, Main Course
Servings: 8

Ingredients

  • Cold pressed sesame oil Vata - - Pitta ++ Kapha 0
  • 1 / 2.2 kg. / lbs. fresh beef shoulder cut to 3x3 cm cubes (Vata - - Pitta ++ Kapha ++)
  • 2 medium onions cut to sixths (Vata - - Pitta + Kapha -)
  • 1 large parsley root Vata - Pitta 0 Kapha - -
  • 3 medium carrots Vata - Pitta 0 Kapha - -
  • 1 package Portobello mushrooms Vata ++ Pitta - - Kapha -
  • 1 cup red wine Vata + Pitta ++ Kapha - -
  • 1 small package tomato paste 100 gr. / 3.5 oz. (Vata - - Pitta + Kapha +)
  • 3 thyme sprigs Vata 0 Pitta + Kapha - -
  • 2 bay leaves Vata 0 Pitta 0 Kapha - -
  • 5 pimiento Vata - Pitta 0 Kapha -
  • Rock salt Vata - - Pitta 0 Kapha +
  • Black pepper ground (Vata - Pitta + Kapha - -)
  • 2 cups water or enough to almost cover (Vata 0 Pitta - Kapha +)

Instructions

  • Take the meat out of the refrigerator, an hour before preparation.
  • Season the beef with salt and pepper.
  • Thoroughly heat a wide and heavy cooking pot.
  • Cover the bottom with sesame oil, add half of the meat and sear until all sides are golden and a little caramelized.
  • Take out the meat, sear the rest of the beef and set aside. (It is recommended to sear the meat in two rounds in order to achieve the strong flavor the searing process produces. If the whole quantity will be put in thepot at the same time, the temperature will decrease too quickly, the meat will cook like “Laundered Chicken” in a soup and deep flavors and colors will be lost).
  • Continue the cooking with the meat residues on the bottom of the pot.
  • Add 2 Tbs. sesame oil and fry the onions until golden.
  • Add the carrots, parsley root, mushrooms and wine and bring to boil.
  • Add the tomato paste and spices and continue frying for 1 more minute.
  • Put the seared meat back in the pot, add the water, bring to boil and lower the flame.
  • Cover but leave a small crack (for the evaporation of the liquids so that the sauce will become thick and rich), while keeping the necessary heat for optimal softening of the meat.
  • Cook the casserole for 3 hours and check from time to time if there are enough fluids in the pot.
  • If needed, add as much as necessary for the meat to properly cook.
  • Check the texture of the meat - if it easily falls apart and isn’t stringy, it is ready.
  • Check the flavors and if needed, add more salt and black pepper.
  • If beef soup is desired, use the same recipe but add 2 liters / 1/2 a gallon water.
  • You can enrich the soup with a verity of vegetables - pumpkin, sweet potato, zucchini and potato.
  • Cut the vegetables to medium size cubes and add to the pot in the last 30 minutes of cooking.

Notes

The recipe is in the courtesy of Noa Biran