Beef Stew with Tomatoes, Celery and Kohlrabi
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 1 hr 25 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cauliflower
- 300 g potato (s)
- 300 g celery
- 300 g kohlrabi
- 1 onion (s)
- 500 g beef from the hih rib
- 2 tomato (s)
- 1 bay leaf
- 3 juniper berries
- 1 bunch chervil
- 1 bunch basil
- 1 bunch chives
- 1 pinch (s) salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the meat in 1.5 liters of lightly salted water with bay leaf, juniper berries and peeled onions for about 70 minutes.
- In the meantime, peel the kohlrabi, celery and potatoes and cut into cubes or strips. Divide the cauliflower into florets, wash.
- At the end of the cooking time, remove the meat and pass the broth through a sieve. Cook the prepared vegetables in the broth for about 12 minutes.
- Pour boiling water over tomatoes, peel off the skin, cut eighths. Cut the meat into cubes. Add tomato eighth and diced meat to the vegetable stock. Let it boil once.
- Sprinkle with chopped herbs and season with salt and pepper.
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