🍽️ Classic Beef Stew with Potatoes and Carrots

Name: Classic Beef Stew with Potatoes and Carrots
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g beef; salt; pepper from the mill; 600 g shallots; 1 medium potato; 1 bunch young carrots; 3 tbsp ghee; 1 tbsp paprika powder (sweet); 1 tsp paprika powder (hot); 0.5 tsp caraway seeds; 2 tbsp tomato paste; 400 ml red wine (dry); 600 ml meat broth; parsley (fresh); thickening agent (dark, as needed)

622 kcal · 30 min · 4 servings

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Ingredients

800 g beef
salt
pepper from the mill
600 g shallots
1 medium potato
1 bunch young carrots
3 tbsp ghee
1 tbsp paprika powder (sweet)
1 tsp paprika powder (hot)
0.5 tsp caraway seeds
2 tbsp tomato paste
400 ml red wine (dry)
600 ml meat broth
parsley (fresh)
thickening agent (dark, as needed)

Instructions

1. Peel the shallots. Cut them in half if necessary.
2. Peel the potato. Cut it into very small cubes.
3. Cut the meat into bite-sized pieces. Season them with salt and pepper. Heat ghee in a pot. Brown the meat in batches over high heat on all sides.
4. Remove the meat from the pot. Fry the shallots in the remaining fat. Add the potato cubes and fry them briefly. Return the meat to the pot. Stir in the tomato paste. Season with paprika powder and cumin. Sauté everything briefly while stirring. Pour in the beef broth. Bring the mixture to a boil. Cover the pot. Let the dish simmer for approx. 1.5 hours. Stir occasionally.
5. Peel the young carrots. Leave some green on them. Add the carrots to the meat 20 minutes before the end of the cooking time.
6. Check if the meat is tender. Thicken the sauce with a sauce thickener if necessary. Serve the dish in bowls. Garnish with parsley. Serve hot. Serve with noodles or bread.

Nutrition per serving

kcal: 622
Protein: 44 g · Fett/Fat: 29 g · Carbs: 31 g