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Ingredients
Braised Beef and Vegetable Stew
- Ingredients
- 300 grams Salsify
- ½ lemon (juiced)
- 200 grams Brussels sprouts
- 200 grams Celery root
- 350 grams predominantly waxy potatoes
- 200 grams Pumpkin
- 2 handfuls parsley
- 1 Tbsp Orange zest (organic)
- 1 tsp Caraway
- 700 milliliters Beef broth
- 1 Tbsp Dijon mustard
- 1 Tbsp sweet Mustard
- 600 grams Beef (such as shoulder)
- salt
- freshly ground peppers
- 2 Tbsps Canola oil
Peel salsify under running water, cut diagonally into 1 cm thick pieces (approximately 1/2 inch) and place in water mixed with lemon juice. Rinse sprouts, remove outer leaves and stalks, score crosswise on the bottoms. Peel celery and potatoes, cut into thin slices. Rinse pumpkin, halve and remove seeds and fibers, slice. Rinse parsley, shake dry and pluck off leaves, chop. Combine parsley, orange zest and cumin powder with broth, add two types of mustards and mix well.
Rinse meat, pat dry, trim and cut into 1 cm (approximately 1/2 inch) thick slices. Heat oil in a pan and brown meat, few slices at a time, on both sides. Season with salt and pepper and remove from pan.
Layer vegetables and meat, alternating, in a large pot. Season vegetables with a little salt and pepper. Add mustard broth and braise, covered, in preheated oven at 180°C (approximately 350°F) for about 2 hours. Let rest briefly and serve with fresh country bread.
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 43.17 g | (44 %) | ||
| Fat | 20.2 g | (17 %) | ||
| Carbohydrates | 44.44 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.29 g | (28 %) |