Robust winter stew with potatoes
Hearty beef stew with winter vegetables and potatoes
Portions 4 people
- 1 small kohlrabi (approx. 200 g)
- 1 celery root (approx. 200 g)
- 1-2 parsnips (approx. 200 g)
- 3 carrots (approx. 200 g)
- 1 onion
- 1 garlic clove
- 2 tbsp oil (high burning point)
- 1 kg beef stewing meat, diced
- 200 ml red wine
- 2 bay leaves
- 1 litre clear vegetable broth.
- Agliata, Primavera and Napoli as preferred.
- Maizena dissolved in cold water, as needed
- Herbal sea salt and pepper
- 600 g potatoe
Prepare the vegetables
Peel the vegetables, then dice the kohlrabi and celery and cut the carrots in 5 mm thick slices. Finely chop the onion and garlic.
Prepare the meat
Sear the beef ragout in portions in 1 tablespoon of hot oil in a casserole and remove. Reduce the heat, add another 1 tbsp oil to the casserole and sauté the onion and garlic. Add the rest of the vegetables and sauté everything for 2-3 minutes. Add the seared meat and deglaze everything with red wine.
Stew the meat
When the red wine is almost completely reduced, add the stock and bay leaves, bring to a boil and let it simmer on low heat for 90 minutes.
Boil the potatoes
Wash the potatoes without peeling and boil for 30 minutes. Peel the potatoes, cut in large cubes and fry lightly in a pan with olive oil and Agliata or Primavera.
Season and serve the stew
Remove the bay leaves from the winter stew. Season the gravy to taste with clear vegetable broth or Napoli. If necessary, thicken the gravy with a some more Maizena. Dish up the potatoes and winter stew on four plates.