Root Vegetable Ground Beef Casoulet

The ground beef was browned at a medium heat for 20 minutes, stirring frequently, and then I added a diced red onion, and finely diced carrot.

Stir-fried for another fifteen minutes, and then boiling water was added, plus some beef stock and two bay leaves. Simmered for one hour under glass.

Some of the ground beef stew was used for another dish, and the other half spent a day in the fridge. The second half was brought to the boil, and I added more carrot, with larger chunks this time, plus most of a medium sized turnip. Cooked for half an hour, and then I added diced green beans, a teaspoonful of capers, some fresh rosemary leaves, black pepper, paprika,Worcester sauce, and dried oregano. Simmer under glass for twenty minutes before serving.