Brussels Sprouts – Jerusalem Artichoke Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g beef, (shoulder)
- 1 vegetable onion (s)
- 2 cloves garlic, thinly sliced
- 2 tablespoons oil
- 1 tablespoon tomato paste
- 600 ml meat stock, (homemade or instant)
- 2 sprigs thyme, alternatively 1/ teaspoon sep.
- 350 g Brussels sprouts
- 200 g carrot (s) or carrots
- 150 g Jerusalem artichoke, (if not available, replace with potatoes)
- 300 g potato (s), waxy
- 2 tablespoon parsley, smooth (use stems as well)
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cut the beef into cubes, season with salt and pepper. Peel the onion and cut into strips. Peel the garlic and cut into fine slices. Don`t crush.
- Heat oil in a pot. Fry the meat all around; Add the onion and garlic, fry briefly, as well as the carrots, sliced. Then stir in the tomato paste and finally deglaze with 300 ml of meat stock. Add thyme. Cover and simmer for 20 minutes.
- Clean the Brussels sprouts, remove the outer leaves, quarter them. Peel the potatoes and cut into cubes, add to the meat and cook for 10 minutes, finally add the Jerusalem artichoke cut into small cubes. Let simmer for another 15 minutes, covered.
- It`s a shame if you don`t have a Jerusalem artichoke, because the taste is unique and goes very well with this meat / vegetable ensemble. Alternatively, you can only use potatoes.
- When the Brussels sprouts are done, still firm to the bite (knife test), sprinkle in the parsley, take the stalks too, finely chopped.
- Good Appetite!
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