Slow-Braised Beef with Root Vegetables and Wild-Onion Pan Gravy

Slow-braised dried beef melts into carrots, parsnips, and a buttery wild-onion pan gravy, rich and peppery. It recalls Grease Bags on the Portage, when Métis camps dried meat and rendered fat for brigades facing long portages.

Serves 4

Estimate for one serving

• 405 cal
• 7.2g protein
• 22.5g carbs
• 4.7g fat
• 5g fiber

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Ingredients

• 1 1/2 lb dried beef strips
• 4 medium carrots
• 3 medium parsnips
• 1 large onion
• 4 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups water
• 1/4 cup chopped chives

Instructions

1. 1Cut dried beef into bite-size pieces and brown well in butter in a heavy pot over medium-high heat.
2. 2Add chopped onion and cook until softened then pour in water, salt and pepper.
3. 3Bring to a simmer, cover and cook gently for 1 hour.
4. 4Cut carrots and parsnips into large chunks and add to the pot then continue simmering uncovered 45-60 minutes until meat is tender and liquid has reduced to a thick gravy.
5. 5Stir in chopped chives and adjust seasoning before serving.