Beef and Vegetable Stew
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 onion (finely diced)
- 4 Tbsps rapeseed oil
- 1 Tbsp tomato puree
- 3 cups carrots (cut into 3 cm chunks)
- ¾ cup Celeriac (cut into 3 cm chunks)
- 1 ⅔ cups Beef stock
- 2 Tomatoes (roughly diced)
- 4 Entrecote (approx. 150 g each)
- 2 Tbsps grainy Mustard
- 2 Tbsps chopped parsley
Preparation steps
1.
Sweat the onions in 2 tbsp oil. Add the tomato purée and fry together briefly. Add the carrots, celeriac and tomatoes and deglaze with the stock. Simmer gently for around 15 minutes.
2.
Season the steaks with salt and ground black pepper and smear with mustard. Fry in the remaining oil in a griddle pan for about 2 minutes on each side.
3.
Remove from the griddle pan and place on top of the vegetables in the pan. Braise for 5-10 minutes, depending on desired degree of cooking.
4.
To serve, cut into pieces if desired and arrange on top of the vegetables. Sprinkle with parsley and serve with a mushroom risotto.
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