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🍽️ Hearty Beef Stew with Winter Vegetables

501 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 carrots
• 1 parsley root
• 1 rutabaga
• 150 g celeriac
• 300 g waxy potatoes
• 600 g beef (e.g. shoulder)
• 3 tbsp vegetable oil
• 1 tbsp tomato paste
• 2 tbsp paprika powder (sweet)
• 1 pinch allspice
• 1 tbsp flour
• 400 ml meat broth
• 4 tomatoes
• salt
• pepper (from the mill)
• 1 cinnamon stick
• 5 sprigs thyme

Instructions

1. 1. Peel the onions, carrots, parsley root, swede, celery, and potatoes.
2. 2. Dice the vegetables and the meat into bite-sized pieces.
3. 3. Heat oil in a large pot.
4. 4. Sear the meat in batches until browned.
5. 5. Add all the vegetables to the hot fat.
6. 6. Fry the vegetables for one to two minutes.
7. 7. Stir the tomato paste into the vegetables.
8. 8. Season with paprika powder and allspice.
9. 9. Dust everything with flour.
10. 10. Deglaze with a little beef broth.
11. 11. Return the seared meat to the pot.
12. 12. Bring the mixture to a boil.
13. 13. Wash the tomatoes and remove the stem attachment.
14. 14. Dice the tomatoes.
15. 15. Add the tomato cubes to the pot.
16. 16. Season with salt and pepper.
17. 17. Add cinnamon and thyme.
18. 18. Simmer the stew covered for about one and a half hours on low heat.
19. 19. Stir the stew occasionally.
20. 20. Add more beef broth if necessary.
21. 21. Adjust the seasoning of the stew with salt and pepper.
22. 22. Serve the stew hot.

Nutrition per serving

• kcal: 501
• Protein: 37 g · Fett/Fat: 22 g · Carbs: 38 g