Beef and Celery Root Stew
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 600 grams Beef (from the shoulder, ready to cook)
- 1 onion
- 1 garlic clove
- 600 grams Celery root
- 2 Tbsps vegetable oil
- 250 grams diced Tomatoes (canned)
- 1 ⅕ liters Beef broth
- 2 bay leaves
- 2 allspice
- salt
- freshly ground peppers
- 100 grams dried Apricot (diced)
- 1 Tbsp freshly chopped rosemary
- 1 splash lemon juice
Preparation steps
1.
Rinse the meat, pat dry, trim and cut into bite-sized cubes. Peel the onion and garlic and chop finely. Peel, rinse and dice the celery root.
2.
In a saucepan, heat the oil and brown the meat on all sides over high heat. Add onion and garlic and sauté briefly. Pour in the tomatoes and broth, stir in the spices, season with salt and pepper and simmer for 40-45 minutes over medium heat.
3.
Add apricot, rosemary and celery root to the stew and simmer for another 15-20 minutes. Season the stew with salt and pepper and a dash of lemon juice, if desired. Serve in preheated bowls.
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