🥩 Classic French Crusted Pot Roast Stew with Root Vegetables

Name: Classic French Crusted Pot Roast Stew with Root Vegetables
Total time: 150 min
Yield: 4 servings
Ingredients: 800 g Beef pot roast (lean, with bone); 300 g Carrots (peeled, cut into chunks); 250 g Kohlrabi (peeled, cut into chunks); 200 g Onions (peeled, halved); 100 g Bacon cubes (streaky); 30 g Tomato paste; 500 ml Beef stock; 150 ml Red wine (dry); 1 Stück Bouquet Garni (thyme, bay leaf, parsley); 20 g Butter; 5 g Salt; 2 g Black pepper (coarsely ground)

480 kcal · 150 min · 4 servings

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Ingredients

800 g Beef pot roast (lean, with bone)
300 g Carrots (peeled, cut into chunks)
250 g Kohlrabi (peeled, cut into chunks)
200 g Onions (peeled, halved)
100 g Bacon cubes (streaky)
30 g Tomato paste
500 ml Beef stock
150 ml Red wine (dry)
1 Stück Bouquet Garni (thyme, bay leaf, parsley)
20 g Butter
5 g Salt
2 g Black pepper (coarsely ground)

Instructions

1. Season the meat generously with salt and pepper.
2. Fry the bacon until crispy in a large dutch oven over medium heat. Remove the bacon.
3. Brown the meat in two batches in the bacon fat until golden brown on all sides. Remove.
4. Sauté onions in the fat until translucent. Add tomato paste and roast for 1 minute.
5. Deglaze with red wine and reduce until almost completely evaporated.
6. Add meat, bacon, bouquet garni, and beef stock. Bring to a boil.
7. Cover and simmer on low heat for 1.5 hours until the meat is tender.
8. Add carrots and kohlrabi. Continue simmering until the vegetables are cooked through.
9. Remove bouquet garni. Stir sauce smoothly with butter. Serve.

Nutrition per serving

kcal: 480
Protein: 35 g · Fett/Fat: 22 g · Carbs: 38 g