Beef ragout with vegetables

Ingredients

• 680 g Beef meat, for stew
• 710 ml Beef stock, low-sodium
• 2 1/4 tbsp Olive oil
• 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 Butter, unsalted
• 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; add beef and cook until is brown.
2. Remove the beef from the pot then add onion and garlic;
3. cook for 5 minutes over medium heat.
4. Pour in the stock, paprika, and salt.
5. Return the beef and cover; simmer the beef for 90 minutes.
6. Add the carrots, potatoes, turnip, and parsley root then continue to simmer until veggies are tender, for 30 minutes.
7. Meanwhile melt butter in sauce pan; add flour then stir until you get a thick paste.
8. Cook for 10 minutes or until mixture is "blond" and smells like popcorns.
9. In the last minutes of cooking, stir the in the ragout and continue simmering until thickened.
10. Serve the ragout while still hot.