Bean and Beef Stew
Ingredients
- Ingredients
- 1 Head of cabbage (medium sized)
- 2 large carrots
- 1 can cooked, white Beans (250 grams)
- 2 cooked, small Beets
- 1 large onion
- 1 pc ginger (15 cm) (approximately 6 inch)
- salt
- freshly ground peppers
- olive oil
- 300 grams Beef (shoulder)
- 3 garlic cloves
- 3 Celery
- 1 dried, crushed chili pepper
- ¼ root Celery
- 200 grams Gorgonzola
Preparation steps
Rinse and dry cabbage, cut into 8 wedges. Peel carrots and cut into sticks. Peel onion and dice. Peel beetroots and cut into small cubes. Drain beans. Peel ginger and cut into sticks. Cut beef into small cubes. Peel garlic and chop coarsely. Rinse celery and cut into slices. Rinse celery root and cut into bite-sized pieces.
Heat 4 tablespoons of oil in a large saucepan and brown meat on high heat. Add carrots, onion, ginger, garlic, celery and celery root. Saute together for a few minutes. Add 1 liter (approximately 4 cups) of boiling water. Season with salt and pepper. Add cabbage pieces, add boiling water if needed (vegetables should be just covered). Bring to a boil, and simmer, covered, for 30-40 minutes on medium heat. Season with salt and a little chile pepper. Add beans, beetroots and 2 tablespoons of cold olive oil and let rest for a bit. Season to taste. Place stew into bowls. Sprinkle with crumbled gorgonzola. Serve.
