← All recipes

🍽️ Tender Beef Stew with Baked Asparagus

632 kcal · 30 min · 4 servings

Ingredients

• 800 g beef (shoulder)
• 4 carrots
• 2 onions
• 1 clove garlic
• 2 tbsp rapeseed oil
• 1 tsp tomato paste
• 2 bay leaves
• 400 ml meat broth
• salt
• pepper
• 2 tsp sweet paprika powder
• 1 pinch ground cumin
• 1 kg white asparagus
• 1 pinch raw cane sugar
• 1 drop lemon juice
• 2 shallots
• 3 tbsp butter (15 g each) + 1 tbsp for the dish
• 120 ml vegetable broth
• 1 tbsp cornstarch (15 g each)
• 200 ml cooking cream (15% fat)
• 3 tbsp chopped herbs (5 g each; e.g. parsley, chervil, tarragon)
• 2 spring onions
• 5 tbsp whole grain breadcrumbs (10 g each)

Instructions

1. 1. Rinse the meat under cold water.
2. 2. Pat it dry with a kitchen towel.
3. 3. Cut the meat into bite-sized cubes.
4. 4. Peel the carrots.
5. 5. Peel the carrots.
6. 6. Halve or quarter the carrots lengthwise.
7. 7. Cut the carrot pieces into small chunks.
8. 8. Peel the onions.
9. 9. Peel the garlic.
10. 10. Chop the onions and garlic finely.
11. 11. Heat the oil in a large casserole dish.
12. 12. Brown the meat on all sides over high heat.
13. 13. Brown the meat for 4 to 5 minutes.
14. 14. Add the chopped onions.
15. 15. Add the garlic.
16. 16. Add the tomato paste.
17. 17. Add the carrots.
18. 18. Add the bay leaves.
19. 19. Add the broth.
20. 20. Season everything with salt.
21. 21. Season everything with pepper.
22. 22. Season everything with paprika powder.
23. 23. Season everything with cumin.
24. 24. Let the stew simmer covered on low heat.
25. 25. Let the stew simmer for 1 1/2 hours.
26. 26. Check if the meat is tender.
27. 27. Add more broth if necessary.
28. 28. Trim the asparagus.
29. 29. Peel the asparagus.
30. 30. Remove the woody lower ends from the asparagus.
31. 31. Wash the asparagus stalks.
32. 32. Bring salted water to a boil.
33. 33. Enrich the salted water with sugar.
34. 34. Enrich the salted water with lemon juice.
35. 35. Steam the asparagus over the salted water.
36. 36. Steam the asparagus for 15 minutes.
37. 37. Check if the asparagus is tender-crisp.
38. 38. Peel the shallots.
39. 39. Chop the shallots finely.
40. 40. Heat 1 tablespoon of butter in a saucepan.
41. 41. Sauté the shallots over medium heat.
42. 42. Deglaze the mixture with vegetable broth.
43. 43. Bring the mixture to a boil.
44. 44. Smoothly stir the starch into 2 tablespoons of cooking cream.
45. 45. Add the remaining cream.
46. 46. Let the sauce simmer for about 5 minutes.
47. 47. Check if the sauce thickens.
48. 48. Stir in 2 tablespoons of fresh herbs.
49. 49. Season the sauce with salt.
50. 50. Season the sauce with pepper.
51. 51. Trim the spring onions.
52. 52. Wash the spring onions.
53. 53. Slice the spring onions into thin rings.
54. 54. Place the asparagus in a greased baking dish.
55. 55. Spread the sauce over the asparagus.
56. 56. Spread the spring onion rings over the asparagus.
57. 57. Mix the breadcrumbs with the remaining herbs.
58. 58. Dot the dish with flakes of the remaining butter.
59. 59. Preheat the oven to 200 °C.
60. 60. Bake the dish in the preheated oven.
61. 61. Bake the dish for 20 to 25 minutes.
62. 62. Check if the dish is golden brown.
63. 63. Plate the baked asparagus.
64. 64. Serve the asparagus alongside the beef stew.
65. 65. Grate some fresh pepper over the top.

Nutrition per serving

• kcal: 632
• Protein: 52 g · Fett/Fat: 35 g · Carbs: 29 g