Beef Stew À La Mama

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

500 g soup meat (beef, with or without bones)
1 bunch soup vegetables (carrots, celery, parsley, leek)
100 g noodles (mussel noodles)
100 g cauliflower (frozen)
1 teaspoon salt
1 cube broth (for liter liquid)
1 liter water

Instructions

Clean, peel and chop the soup vegetables.
With the exception of the mussel noodles, put all other ingredients in a pressure cooker. Leave the beef in one piece (do not cut it into small pieces). First bring the stew to the boil. Then close with the lid and cook for 30 minutes.
Boil the clam noodles about 10-12 minutes before the end of the cooking time so that they finish at the same time as the soup.
Now cut the beef into small pieces and put it back in the pressure cooker, also add the finished clam noodles. Serve hot.
Tip: Possibly season with Maggi.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.