Polish Beef Goulash

Ingredients:

Beef:
- 1 kg
  Beef Blade Roast, cut into 3 cm cubes
- 40 ml
  Olive Oil
- 3 g
  Salt
- 3 g
  Pepper, ground
30 ml
Sunflower Oil
2
Onions, chopped
1
Red Finger Chili, finely chopped
6 cloves
Garlic, crushed
800 ml
Italian Plum Tomatoes, blended
2
Carrots, quartered lengthwise, 0.5 cm slices
3
Parsnips, 0.5 cm slices
1
Red Pepper, 2 cm squares
1
Yellow Pepper, 2 cm squares
20 g
Dried Mushrooms, soaked 1 hour in enough warm Water to cover, then chop Mushrooms
40 g
Molasses
1 L
Chicken Stock
30 ml
Balsamic Vinegar
60 ml
White Wine
Spices:
- 8 g
  Smoked Paprika
- 8 g
  Paprika
- 3 g (ish)
  Garlic Plus
- 6 g
  Salt
- 5 g
  Caraway Seeds, toasted, ground
- 1 g
  Thyme, ground
- 1 g
  Oregano, ground
- 1
  Bay Leaf, ground
Roux:
- 60 g
  Butter
- 40 g
  Flour

Method:

Beef:
- Preheat Oven to 230 ℃ / 450 ℉.
- On a baking sheet add parchment paper, place rack on parchment paper.
- In a bowl add Beef, Salt, and Pepper, toss until well mixed. Add Oil, mix until Beef well coated with Oil.
- Place Beef on rack, place in oven for 35 minutes, (until Beef is well caramelized).
In a large bottomed pot on medium heat, add Tomatoes, Spices, and Chicken Stock. Bring to a simmer covered, reduce heat to low.
In a fry pan on medium high heat, add Oil, allow to get hot. Add Onions, lightly season with Salt Pepper, and Garlic Plus. Sauté for 7 minutes. Add Carrot, lightly season with Salt, Pepper, and Garlic Plus, Sauté for 4 minutes.
Reduce heat to medium. Make a well in centre of pan, add a little Oil if required. Add Garlic, sauté for 30 seconds, mix well.
Deglaze pan with Wine, allow Wine to mostly reduce.
Add Onions, Parsnips, Mushrooms with soaking Water, and Beef to pot.
Add more Chicken Stock to the pot, until Beef, and Vegetables are covered.
Bring pot to a simeer, reduce heat to medium low. Simmer uncovered for 90 minutes. Add Peppers, mix well. Simmer uncovered for 20 minutes.
Roux:
- In a skillet on medium heat add Butter, sauté for 3 minutes, until frothing slows. Add Flour, sauté for 3 minutes, stirring constantly. Add Roux to Stew, Mix well.
Serve with Mashed Potatoes.