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🍽️ Tender Beef Stew with Cranberries and Colorful Vegetable Strips

630 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 300 g
• carrots 300 g
• celeriac 300 g
• beef for soup, whole piece 600 g
• salt pinch
• pepper, black ground pinch
• wheat flour, Type 405 2 tbsp
• sunflower oil 4 tbsp
• tomato paste 2 tbsp
• red wine, dry 500 ml
• vegetable broth 750 ml
• bay leaves, dried 2 pcs.
• juniper berries 1 tsp
• leek 1 pcs.
• wild cranberries 3 tbsp
• butter 1 tbsp

Instructions

1. 1. Halve the onions and peel them. Cut them into fine cubes.
2. 2. Peel the remaining carrots and celery. Remove the ends and dice them as well.
3. 3. Rinse the beef and pat it dry with a kitchen towel.
4. 4. Season the meat generously with salt and pepper.
5. 5. Spread flour onto a flat plate.
6. 6. Coat the meat in the flour until it is covered all over.
7. 7. Heat 3 tablespoons of oil in a pot or casserole dish over high heat.
8. 8. Sear the meat on all sides for about 7 to 8 minutes.
9. 9. Remove the meat from the pot and set it aside.
10. 10. Pour the remaining fat back into the pot.
11. 11. Add the onions, vegetable cubes, and tomato paste.
12. 12. Roast everything for about 5 minutes over medium heat.
13. 13. Deglaze the mixture with a good splash of red wine.
14. 14. Let the liquid reduce completely.
15. 15. Repeat the deglazing and reducing process with red wine a second time.
16. 16. Place the meat back into the pot.
17. 17. Pour in broth and the remaining red wine.
18. 18. Add bay leaves and juniper berries to the sauce.
19. 19. Cover the pot.
20. 20. Simmer the stew on low heat for about 2 ½ hours.
21. 21. Bring about 1 liter of salted water to a boil in a separate pot.
22. 22. Peel the remaining carrots and celery for the vegetable strips.
23. 23. Slice them into thin rounds.
24. 24. Cut the slices further into fine strips.
25. 25. Wash the leek thoroughly.
26. 26. Halve the leek lengthwise.
27. 27. Cut it into pieces about 8 centimeters long.
28. 28. Cut the leek pieces into fine strips.
29. 29. Add the carrot, celery, and leek strips to the boiling salted water.
30. 30. Cook the vegetables for about 2 minutes.
31. 31. Drain the vegetable strips in a colander.
32. 32. Rinse them with cold water to preserve the color.
33. 33. Check after 2 ½ hours if the meat is tender.
34. 34. Pierce the meat: If it goes in easily, it is done.
35. 35. If necessary, let it simmer a little longer.
36. 36. Remove the roast from the sauce.
37. 37. Puree the sauce until smooth.
38. 38. Reduce the sauce further if needed to thicken it.
39. 39. Finally, season the sauce with salt and pepper.
40. 40. Stir the wild cranberries into the sauce.
41. 41. Melt butter in a pot over medium heat.
42. 42. Let the butter foam up.
43. 43. Warm the vegetable strips in the foaming butter.
44. 44. Lightly salt the vegetable strips.
45. 45. Slice the beef roast into finger-thick slices.
46. 46. Warm the plates.
47. 47. Plate the roast on the warmed plates.
48. 48. Add the sauce and vegetable strips.
49. 49. Serve the dish immediately.

Nutrition per serving

• kcal: 630
• Protein: 52 g · Fett/Fat: 30 g · Carbs: 45 g