Ingredients
·
2 tsp. vegetable oil
·
1.5 kg roasting beef; in one piece
·
6 sprigs assorted fresh herbs
·
1 cup port
·
2 cups beef stock
·
2 tbsp. Worcestershire sauce
·
4 potatoes; halved
·
2 parsnips; halved length wise
·
2 carrots; halved length wise
Preparation
1.
Heat oil in a saucepan over a high heat, add
beef and cook; turning several times for 5 minutes or until beef is brown.
2.
Tie stems of herbs together and add to pan. Stir
in port, stock and Worcestershire sauce and bring to simmering over a medium
heat. Simmer, stirring occasionally for 1¼ hour.
3.
Add potatoes, parsnips and carrots and cook for
20 minutes longer or until beef and vegetables are tender; stirring
occasionally.
4.
To serve, slice beef and accompany with
vegetables and pan juices as a sauce.
Serves 4
