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🍽️ Hearty Beef Stew with Mussels

644 kcal · 30 min · 4 servings

Ingredients

• 600 g beef goulash (cut into small cubes)
• 600 g waxy potatoes
• 2 white onions
• 400 g chopped tomatoes (from a can)
• 3 garlic cloves
• olive oil
• salt
• 0.5 pepper (from a mill)
• 0.5 tsp chili powder
• 250 ml red wine
• 250 ml beef stock
• 800 g fresh Venus clams
• 1 tsp dried thyme
• 2 tbsp chopped parsley

Instructions

1. 1. Peel the potatoes and cut them into small cubes.
2. 2. Peel the onions and garlic and chop them finely.
3. 3. Rinse the mussels under cold water.
4. 4. Place the mussels in a bowl of cold salted water and let them sit for a short time.
5. 5. Discard any mussels that have already opened.
6. 6. Rinse the remaining mussels thoroughly with cold water again.
7. 7. Heat 4 tablespoons of oil in a casserole pot.
8. 8. Sear the meat firmly on all sides.
9. 9. Add the chopped onions, garlic, and thyme.
10. 10. Reduce the heat slightly.
11. 11. Sauté the vegetables while stirring.
12. 12. Deglaze the mixture with the wine.
13. 13. Let the alcohol evaporate for a short time.
14. 14. Stir in the tomatoes.
15. 15. Season the mixture with salt and pepper.
16. 16. Cover the pot.
17. 17. Simmer the meat on low heat for about 1 hour.
18. 18. Add the potatoes 20 to 25 minutes before the end of the cooking time.
19. 19. Pour in 150 milliliters of beef stock.
20. 20. Continue simmering until the potatoes are tender.
21. 21. Add the remaining beef stock if necessary.
22. 22. Season the dish with chili, salt, and pepper.
23. 23. Place the mussels in a large pot.
24. 24. Pour 100 milliliters of water over the mussels.
25. 25. Bring the water to a boil.
26. 26. Cover the pot.
27. 27. Heat the mussels until they have all opened.
28. 28. Discard any mussels that remain closed after heating.
29. 29. Add the opened mussels to the beef in the casserole pot.
30. 30. Strain the cooking liquid from the mussels through a sieve.
31. 31. Pour the filtered liquid into the stew.
32. 32. Stir everything vigorously.
33. 33. Taste the dish again and adjust with salt and pepper.
34. 34. Stir in the parsley.
35. 35. Serve the stew immediately.

Nutrition per serving

• kcal: 644
• Protein: 57 g · Fett/Fat: 22 g · Carbs: 43 g