Beef and Vegetable Stew
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation
Ingredients
for
4
- Ingredients
- 26 ozs Beef (e. g. cross rib or prime rib)
- 1 bunch Mirepoix (onions, carrots and celeriac)
- 2 marrow bone
- 1 onion (halved)
- 1 bunch flat leaf parsley
- For the finished stew
- ½ Cauliflower (florets removed)
- 3 carrots (diced)
- 7 ozs shell shaped Pasta
- 2 Tbsps Dill (finely chopped)
Preparation
Kitchen utensils
1 Pot, 1 Sieve, 1 Cutting board, 1 Peeler, 1 Fine grater, 1 Small knife, 1 Large knife, 1 Small pot, 1 Wok oder Pfanne, 1 Wooden spoon, 1 Tablespoon, 1 Teaspoon
Preparation steps
1.
Place all the ingredients, apart from those for the finished stew, into a large pot. Add at least 3 litres cold water until everything is covered. Heat slowly on a low heat but do not allow to boil. Remove the foam on top every so often so that the stew doesn't become cloudy.
2.
Bring to the boil and then reduce the heat again. Simmer for approx. 2 hours.
3.
Remove the meat, the cooked mirepoix and the marrow bones with a draining spoon or sieve the entire stew.
4.
Blanche the cauliflower in boiling salt water for approx. 8-10 minutes and then drain. Then blanche the diced carrots for 5 minutes. Cook the pasta until al dente.
5.
If necessary remove the meat from the bones and dice. Put the blanched vegetables and the meat back in the stew. Add the pasta and dill just before serving and season with salt and ground black pepper. If desired, cooked, diced potatoes (approx. 3) can also be added.
