Meat and Vegetable Stew

Name: Meat and Vegetable Stew
Total time: 2 h
Yield: 4
Cuisine: German, European, from Hesse, Mediterranean
Ingredients: 750 grams Beef (boiled meat, boneless); 2 shallots; 2 garlic cloves; 1 tsp butter; 2 carrots; 2 stalks Celery; 100 grams Celery; 2 Parsnips; 250 grams waxy potatoes; 50 grams butter; 3 cloves; 1 bay leaf; 750 milliliters or beef Veal broth; 250 milliliters dry white wine; 6 peppercorns; 2 Tbsps scallions

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Health Score:

8,5 / 10

Difficulty:

easy

Difficulty

Preparation:

2 h.

Preparation

Ingredients

for

servings

Ingredients: 750 grams Beef (boiled meat, boneless); 2 shallots; 2 garlic cloves; 1 tsp butter; 2 carrots; 2 stalks Celery; 100 grams Celery; 2 Parsnips; 250 grams waxy potatoes; 50 grams butter; 3 cloves; 1 bay leaf; 750 milliliters or beef Veal broth; 250 milliliters dry white wine; 6 peppercorns; 2 Tbsps scallions

How healthy are the main ingredients?

Beef potato Celery Celery shallot garlic clove

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Preparation steps

Rinse meat. Peel shallots and garlic, cut shallots cut into strips, chop garlic finely. Cut beef in 2-3 cm (approximately 1 inch) cubes. Melt butter in a saucepan, saute shallots and garlic. Add beef and saute briefly. Add cloves, peppercorns and bay leaf. Add broth and wine, heat until it nearly boils and simmer on low heat, covered, for about 1 hour.

Peel carrots and cut into slices. Peel potatoes and cut into 2-3 cm (approximately 1 inch) cubes. Rinse, dry and slice celery. Peel and cut celery root into cubes. Peel parsnip and cut into slices. Add vegetables to meat and simmer together for about 15-20 minutes or until vegetables are tender. Remove bay leaf and sprinkle with chives. Serve.