Beef and Vegetable Stew

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Beef and Vegetable Stew
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
Ingredients
800 grams Beef (such as shoulder)
2 onions
2 garlic
3 carrots
200 grams Celery root
100 grams Bacon
3 tablespoons vegetable oil
1 tablespoon Tomato paste
1 teaspoon Pastry flour
26 ounces dry Red wine
1 Herb bouquet
salt
freshly ground peppers
½ teaspoon Coriander
Chervil (for garnish)
How healthy are the main ingredients?
BeefTomato pasteoniongarliccarrotsalt

Preparation steps

1.

Rinse the beef and cut into larger pieces. Peel the onions, halve and cut into slices. Peel the garlic and chop finely. 

2.

Peel the carrots and the celery, trim and cut into sticks. Cut the bacon into slices and then into narrow strips.

3.

Heat the oil in a pressure cooker and fry the lamb pieces in it until brown. Add the bacon and and fry shortly. Remove both lamb and bacon from the pressure cooker and keep warm. 

4.

Saute the tomato paste with the garlic in the remaining oil in the same pressure cooker. Sprinkle with the flour and stir. Pour the red wine and stir it well to avoid lumps. Add the lamb and bacon, and cover with the herb bouquet. Season with some salt and pepper, and add the coriander seeds. Layers the onion, garlic, carrots and leeks over, and close the pressure cooker with lid. Cook for 20-25 minutes at constant meadium heat.

Let cool down slowly and season the stew. Serve garnished with parsley.