Seder Night Beef Stew

Slow long cooking,can be prepared in advance, and is easy to serve for large numbers. The dates adds a little natural sweetness to harmonize the overall flavours.


1) Preheat the oven to 170 F/ 325C/ Gas mark 3.
2) Heat the oil in a large frying pan. Sauté the beef until brown and the onions until softened and golden but not burnt. This will take about 10 minutes.
3) Transfer to a large ovenware dish. Add the parsnips, carrots, red wine, stock, dates, horseradish sauce and parsley.
4) Cover with foil and cook for a minimum of 3 hours.

Hints 'n' Tips

To serve the stylish way, Garnish with sprigs and finely chopped parsley.


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