Beef stew braised in the oven

Ingredients for 4 servings:

• 800 g roast beef (pot roast)
• 50 g ham or bacon
• 1 bunch of spring onions
• 2 garlic cloves
• 125 g beans, green
• 2 carrots
• ¼ celeriac
• ½ turnip(s)
• 2 parsnips
• 1 can of tomatoes, chunky, 400 ml
• 250 ml beef broth
• 1 tbsp, heaped tomato paste
• 2 tbsp olive oil
• 4 tbsp cream
• 2 tbsp oregano, fresh
• 2 tbsp parsley
• some salt and pepper

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 50 minutes

Wash the beef, pat dry, and cut into bite-sized pieces. Cut the ham or bacon into small cubes. Wash and trim the vegetables. Slice the spring onions into rings. Finely chop the garlic cloves. Tear and finely chop the oregano. Pick the parsley and roughly chop it. Peel the carrots, celery, turnips, and parsnips and cut them into large pieces. Remove any strings from the beans, trim the ends, and halve the beans diagonally. Now preheat the oven to 130°C. Meanwhile, heat 1 tablespoon of olive oil in a large pot or roasting pan on the stovetop over high heat. Brown the beef until browned all over and set aside on a plate. Reduce the heat to medium and add the remaining oil to the roasting pan. Then sauté the bacon, spring onions, garlic, carrots, and celery for a few minutes. Add the beef, turnips, beans, and parsnips. Stir in the tomato chunks, broth, and tomato paste along with the oregano. Season generously with freshly ground pepper and salt. Cover the pot or roasting pan and let it simmer gently in the oven at 130°C for about three hours, stirring gently occasionally. Stir in the 4 tablespoons of cream along with the chopped parsley just before serving.