Beef – Potato Pot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef, for braisin
- 0.5 liter ½ meat broth
- 0.25 liter ¼ wine, white, dry
- 3 leeks
- 500 g potato (s), floury
- 5 carrot (s)
- 0.5 ½ celeriac
- 5 tomato (s)
- 0.5 teaspoon ½ marjoram
- 0.5 teaspoon ½ basil
- 0.5 teaspoon ½ thyme
- 2 tablespoon chives, cut into small rolls
- Salt and pepper from the mill
- 50 g clarified butter
Print Recipe
Pin Recipe Instructions
- Cut the beef into bite-sized cubes and fry in hot clarified butter. Deglaze with 1/8 l stock and white wine each and simmer covered for 45 minutes over low heat.
- In the meantime, dice the potatoes and celery, cut the leek with the greens into rings, and slice the carrots. Core, peel and cut the tomatoes into strips, add everything to the meat after 45 minutes and pour in the remaining liquid.
- Add the herbs and cook covered for another 30 minutes. Season with salt & pepper and sprinkle with chives.
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