Beef and root vegetable stew

120 min · 4 servings · 696 kcal

Theresa Aigner · @aignerkocht

The batch dish of the week: it makes four generous portions and it is better on the second day. Root vegetables carry it, paprika and caraway season it, and there is not a clove of garlic anywhere.

Ingredients

• beef topside700 g
• carrot400 g
• parsnip300 g
• celeriac250 g
• potato600 g
• canned tomatoes200 g
• leek greens — green tops only120 g
• vegetable stock — onion- and garlic-free800 ml
• white wine150 ml
• garlic infused olive oil3 tbsp
• paprika1 to taste
• caraway1 to taste
• marjoram1 to taste
• bay leaf1 to taste
• salt1 to taste
• black pepper1 to taste

Instructions

1. Cut the beef into large cubes and dry them on kitchen paper. Wet meat steams and never browns.
2. Brown them hard in the infused oil in batches. Crowding the pan is the single most common way this dish ends up grey.
3. Take the meat out, add the leek greens, then pull the pan off the heat before the paprika, caraway and marjoram go in so they do not burn.
4. Deglaze with the wine, scraping the base, then return the meat with the tomatoes, stock and a bay leaf. Simmer covered for an hour.
5. Add the carrot, parsnip, celeriac and potato and simmer forty minutes more, uncovered for the last fifteen so it thickens.
6. Taste for salt at the very end, once the liquid has reduced, and give it a lot of black pepper.

Per serving