Beef Stew with turnips
Ingredients
- For the stew
- 500 grams Beef (stew meat)
- 1 bay leaf
- 6 crushed allspice
- 2 onions
- 2 carrots
- 200 grams Celery root
- For preparation
- 300 grams waxy potatoes
- 2 carrots
- 250 grams white Beets
- 250 grams Savoy cabbage
- 1 stalk Leeks (white part only)
- 200 grams Pancetta (smoked)
- salt (and)
- freshly ground peppers
- 2 Debrecener sausages
- 2 Tbsps scallions
Preparation steps
Rinse the beef and pat dry. Bring to a boil with about 1.5 liters (approximately 6 cups) of water in a large pot (meat should be covered). Add the bay leaf and allspice. Reduce the heat, simmer for about 1.5 hours and skim off the resulting foam. Peel the onions and carrots, trim the celery and coarsely chop the vegetables. Add to the pot during the last 30 minutes of cooking.
Rinse the potatoes, carrots, turnips, cabbage and leeks. Peel and dice the potatoes and turnips coarsely. Peel and cut 1 carrot into small cubes and cut the other into slices. Trim and chop the cabbage roughly and cut the leeks into rings. Cut the bacon into bite size pieces.
Remove the meat from the broth and pour through a sieve back into the pot. Bring to a boil, add all the vegetables, the bacon and sausage. Season with salt and pepper and let simmer for about 20 minutes. Dice the meat and add at the end. Pour the stew into bowls and serve sprinkled with chives.