Ingredients:
2 teaspoons olive oil
1 1/2 kg beef roast
6 -8 sprigs of assorted fresh herbs, of your choice
250 ml port wine
500 ml beef stock
2 tablespoons Worcestershire sauce
4 potatoes, halved
2 parsnips, halved lengthwise
2 carrots, halved lengthwise
Directions:
Heat oil in a saucepan over high heat and add beef and cook turning several times for about 5 minutes until beef is brown.
Tie the stems of the herbs together and add to pan.
Stir in port, stock and Worcestershire sauce and bring to a simmer over a medium heat.
Simmer stirring occasionally for 1 1/4 hours/ Add the potatoes, parsnips and carrots cooking for about 20 minutes longer or until beef and vegetables are tender.
To serve, slice the beef and accompany with vegetables and pan juices as a sauce.
Servings: 4
Time preparation: 15 min.
Time total: 135 min.