1 large onion, roughly chopped
1 tbsp oil
500 g beef shanks, cubed
4 – 5 carrots, peeled and roughly chopped
1 Parsnip, peeled and roughly chopped
1 turnip, peeled and roughly chopped
3 celery sticks, stringy side peeled and roughly chopped
3 potatoes, peeled and roughly chopped
Beef broth, enough to cover ingredients
- Sauté onion in oil in a stew pot over high heat until translucent.
- Add beef and brown on all sides.
- Add all the vegetables and cover with beef broth.
- Bring to the boil over high heat then lower heat and simmer for 1 ½ hours or until beef shanks fall off the bone and the stew has thickened.