Beef ragout with vegetables (lactose free)

Ingredients

• 680 g Beef meat, for stew
• 2 1/4 tbsp Olive oil
• 710 ml Beef stock, low-sodium
• 1 1/2 pcs Potato, peeled, cubed
• 1 1/2 pcs Carrots, peeled and sliced
• 1 1/2 pcs Parsley root
• 3/4 pcs Turnip, peeled and sliced
• 3/4 pcs Onion, peeled, chopped
• 2 1/4 clove Garlic, minced
• 1 1/2 tbsp All purpose flour
• 1 1/2 tbsp Unsalted butter, lactose free
• 3/8 tsp Salt, fresh ground
• 3/8 tsp Sweet red paprika powder

Method

1. Heat olive oil in sauce pot over medium-high heat;
2. Add beef and cook until browned.
3. Remove the beef from the pot then add onion and garlic;
4. Cook for 5 minutes over medium heat.
5. Pour in the stock, paprika, and salt.
6. Return the browned beef and cover; simmer the beef for 90 minutes.
7. Add the carrots, potatoes, turnip, and parsley root then continue to simmer until veggies are tender, for 30 minutes.
8. Melt butter in sauce pan; add flour then stir until you get a thick paste.
9. Cook for 10 minutes or until mixture is "blond" and smells like popcorns.
10. In the last minutes of cooking, stir in the ragout and continue simmering until thickened.
11. Serve the ragout while still hot.