Beef Stew with Vegetables
Ingredients
- Ingredients
- 500 grams waxy potatoes
- 200 grams Celery root
- 3 carrots
- 1 stalk Leeks
- ¼ White cabbage (250 grams)
- 2 onions
- 750 grams Beef (for braising)
- 2 Tbsps clarified butter
- 2 bay leaves
- salt
- peppers
- 1 tsp Caraway
- 1 tsp dried marjoram
- 600 milliliters Beef broth
Preparation steps
Peel the potatoes, celery and carrots and rinse. Cut all into slices or cubes. Rinse the leek, cut in half lengthwise, rinse thoroughly and cut into pieces. Remove the outer leaves and cut out the stalk from the cabbage. Rinse the cabbage, drain and cut into pieces. Peel the onion and finely dice.
Preheat the oven to 180°C (approximately 350°F).
Rinse the meat, pat dry and cut into bite-sized pieces. In a large pot, heat the clarified butter, add the meat cubes in portions and cook over medium heat. When the meat is browned all on all sides, add the chopped onion and saute briefly. Add the remaining vegetables with bay leaves to the meat, season with salt, pepper, cumin and marjoram and pour in the broth.
Cover and simmer for about 1.5 hours in the preheated oven. Stir occasionally and even add some liquid if needed.
