Beef and Beet Stew

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Beef and Beet Stew
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Difficulty:
moderate
Difficulty
Preparation:
3 h.
Preparation

Healthy, because

Even smarter

This is the perfect recipe for the fall and winter when you need a hearty stew to keep you warm. This dish provides you with a mix of protein, healthy fats, and nutrients. 

Serve this meal with some wholegrain bread or over couscous for added fiber and energizing carbohydrates.

Ingredients

for
4
Ingredients
5 cups braising Beef (i.e. chuck roast)
1 tsp salt
1 tsp peppercorns
1 tsp Juniper Berry
1 bay leaf
6 cups Beef stock
1.333 cups Celeriac (peeled and grated)
3.333 cups red Beets (peeled and chopped)
2 onions (diced)
1 garlic clove (chopped)
1 Tbsp butter
3 Tbsps Wine vinegar
¼ tsp sugar
salt
freshly ground peppers
2 cups canned tomatoes (chopped)
3 cups white Cabbage (sliced)
1 sprig Dill
2 Tbsps Sour cream
How healthy are the main ingredients?
BeefCabbageCeleriactomatoSour creamsugar
Preparation

Kitchen utensils

1 Pot, 1 Small baking dish, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine-mesh sieve, 1 Immersion blender

Preparation steps

1.
Put the beef, salt, peppercorns, juniper berries and bay leaf in a large pot with the beef broth and bring to a boil. Simmer for 1 1/2 hours.
2.
Take the meat from the pot. Remove any fat and sinews and cut into bite-sized pieces. Strain the liquid.
3.
Heat the oil in a large casserole dish. Saute the onions and garlic for approximately 3 minutes until they begin to brown. Add the celery root and beets. Continue cooking for an additional 3 minutes.
4.
Pour in enough of the beef broth to cover the vegetables. Add the vinegar, sugar and pepper and simmer over a low heat for approx. 30 minutes.
5.
Add the tomatoes and cabbage to the other vegetables. Add enough beef broth to cover and simmer for an additional 30 minutes.
6.
Rinse the dill and shake off any excess moisture. Chop finely. Stir the cubed beef into the borscht.
7.
Season to taste with vinegar, sugar, and salt and stir in the dill. Serve with the soured cream as a garnish.