Winter Beef Stew

Preparing a stew is very simple. It will take some time to chop and sauté the ingredients, but then the pot and stove will do the rest of the work for you.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 145 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 spoon Oil, vegetable oil, canola

  • 500 g Meat, beef, side

  • 1 piece Onion, raw

  • 1 piece Leek

  • 450 g Carrot, fresh

  • 1 piece Parsley, fresh

  • 1 piece Spices, bay (leaves)

  • 2 spoons Tomato, concentrate

  • 300 ml Alcohol, Wine, Red

  • 600 ml Soup base, beef, cube

  • 0.75 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, black

Steps

  1. Peel and wash the carrots and parsley root (scrape if necessary) and cut them into smaller pieces. Clean and wash the leek, then slice it into rings. Peel the onion and garlic, and finely chop them. Wash the meat, dry it well, and cut it into approximately 2 cm cubes.

  2. Heat three tablespoons of oil in a large pot and brown the meat cubes on all sides. If you don’t have a large enough pot, brown the meat in two or three batches. Remove the browned meat from the pot and transfer it to a plate.

  3. Pour the remaining oil into the pot and add the onion and leek. Sauté them over moderate heat for 4 minutes, stirring occasionally, then add the remaining vegetables. Sauté everything together for another 3 minutes, stirring occasionally. Add the chopped garlic, bay leaf, and tomato paste, and sauté until the garlic becomes fragrant. Return the meat to the pot and pour in the wine. Use a spatula to scrape the bottom of the pot to remove any caramelized bits that formed during the browning of the meat and vegetables.

  4. Once 1/3 of the wine has evaporated, add the broth and bring the liquid to a boil. Then reduce the heat, cover the pot, and simmer gently for 1.5 to 2 hours, until the meat is completely tender. Taste the stew several times during cooking and season additionally with pepper and salt if needed.

  5. Rinse the parsley under running water, dry it, and finely chop it. Serve the stew in deep bowls or plates, sprinkle with chopped parsley, and serve with bread.

Nutrition Information (Per 100g)

  • Calories: 102.95 kcal
  • Fat: 4.09 g
    • Saturated Fat: 0.52 g
  • Carbohydrates: 6.4 g
    • Sugars: 2.38 g
  • Protein: 8.11 g
  • Fiber: 0.97 g

Advice

If the stew thickens too much during cooking, thin it with broth or water. You can also add potatoes, green (root or turnip) vegetables, and kohlrabi to the stew.