Beef and Vegetable Stew
Ingredients
- Ingredients
- 800 grams Beef (such as shoulder)
- 2 onions
- 2 garlic cloves
- 3 carrots
- 200 grams Celery root
- 100 grams Bacon
- 3 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 1 tsp Pastry flour
- 26 ozs dry Red wine
- 1 Herb bouquet
- salt
- freshly ground peppers
- ½ tsp Coriander
- Chervil (for garnish)
Preparation steps
Rinse the beef and cut into larger pieces. Peel the onions, halve and cut into slices. Peel the garlic and chop finely.
Peel the carrots and the celery, trim and cut into sticks. Cut the bacon into slices and then into narrow strips.
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.
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.
