Beef Stew with Vegetables 

Beef Stew with Vegetables


Calories:485 kcal
Preparation:35 min
Ready in:130 min
1 serving contains (Percentage of daily recommendation)
Calories485 kcal(24%)
Protein42 g(84%)
Fat20 g(25%)
Carbohydrates36 g(14%)
Added Sugar0 g(0%)
Roughage7 g(23%)

Recipe author: EAT SMARTER


For servings

600 gramsBeef (ready to cook, from the shoulder)
2 tablespoonsClarified butter
2 tablespoonssweet ground paprika
2 tablespoonsTomato paste
1 ⅕ litersbeef broth
1fresh Bay leaf
1small dried Chile pepper
1 teaspooncaraway seeds
2Juniper berries
400 gramswaxy Potatoes
1smaller Celery (with greens)
freshly ground Pepper
1 handfulParsley


1 Rinse the beef, pat dry and cut into bite-sized cubes. Peel the onions and dice.
2 Heat the clarified butter in a large pot and brown the beef pieces in it in portions. Sprinkle with paprika. Remove the beef from the pan and set aside.
3 Saute the onions in the same pan, stir in the tomato paste and pour the beef broth. Add the fried beef, the bay leaf, coarsely crushed chile pepper, cumin and juniper berries. Simmer over medium heat for about 1½ hours.
4 Meanwhile, peel, rinse and cut the potatoes into chunks. Peel the carrot and cut into 1-2 cm (approximately ½ inch) thick slices. Peel the celery, and pluck the leaves. Chop the celery coarsely.
5 Add the potatoes, carrots and celery with greens into the stew after about 1 hour cooking time. Season the finished stew with salt and pepper. Rinse the parsley, shake dry and chop coarsely. Sprinkle the parsley over the stew. Serve with a fresh white bread.


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