Oregano Beef Casserole With Garlic Parsnip Purée

• 2 tbsp vegetable oil
• 2 lb beef stew meat, trimmed, cubed
• 2 None large onions, halved, thinly sliced
• 2 None large carrots, coarsely chopped
• 4 cloves garlic, peeled, 2 cloves crushed
• 1 sprig fresh oregano, plus extra to sprinkle
• 2 cups beef stock, plus 1 tbsp extra
• 10.5 oz broccoli, cut into small florets
• 2 lb parsnips, peeled, quarter lengthwise, woody cores removed, coarsely chopped

1. Preheat oven to 350u0b0F. 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. 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. Sprinkle casserole with extra oregano. Serve with parsnip puree.

vegetable oil, beef stew meat, onions, carrots, garlic, fresh oregano, beef stock, broccoli, parsnips

Taken from recipes-plus.com/api/v2.0/recipes/27659 (may not work)