date:Aug 19, 2014
flour and beef in a snap-lock bag. Seal. Shake to coat. Heat half the oil in a large saucepan over high heat. Add half the beef. Cook for 3 to 4 minutes or until browned. Transfer to a plate. Repeat with remaining oil and beef.
Step 2
Reduce heat to medium. Add onion, garlic, carrot and celery to pan. Cook for 3 minutes or until tender. Return beef and juices to pan. Add parsnip, rosemary, stock, tomato paste and vinegar. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour. Remov