Vegetable Stew with Mixed Meat

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Vegetable Stew with Mixed Meat
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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
6
Ingredients
Veal shank (breast; 250 grams)
250 grams Pork neck
250 grams Sweet potato
250 grams carrots
250 grams Celery root
2 Parsnips
2 Leeks
1 small Head of cabbage
3 tablespoons clarified butter
salt
freshly ground peppers
½ teaspoon Caraway
800 milliliters concentrated Beef broth
3 tablespoons chopped parsley
How healthy are the main ingredients?
Sweet potatocarrotparsleyParsnipLeeksalt

Preparation steps

1.

Cut meat into bite-size cubes.

2.

Peel potatoes, carrots, parsnip and celery roots. Cut into bite-size pieces. Rinse and cut white and green areas of leeks into 1 cm (approximately 1/2 inch) thick slices. Remove outer leaves of cabbage, cut into quarters lengthwise, remove stalk and cut quarters crosswise into wide strips.

3.

Melt butter in a large Dutch oven, heat and brown the meat cubes, season with salt and pepper, remove and keep warm.

4.

Add vegetables and meat back to pot in layers, seasoning each layer with salt, pepper and caraway seeds. Pour in broth. Cover and cook in a preheated oven at 180°C (approximately 350°F) for about 1 hour. Do not open Dutch oven.

5.

To serve, mix with parsley and arrange on plates.