Carrot and Leek Stew
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 carrot (s)
- 1 leek
- 4 medium potato (s)
- 150 g minced meat, mixed
- 800 ml vegetable stock
- 1 small onion (s)
- 40 g butter
- salt and pepper
- Broth, instant
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes, carrots and onions. Peel off the top layer of the leek, cut off the lower end and cut off a small piece from the green part. Halve the leek, cut into half rings and wash.
- Then fry all the vegetables, except for the other half of the onion, vigorously with the butter and then deglaze with the stock. Let simmer for 15 minutes.
- In the meantime, mix the minced meat with half an onion, salt and pepper, shape into small balls and add to the stew. Let simmer for about 20 minutes. Then season everything with salt, pepper and broth and serve.
- If you want it vegetarian, leave out the meatballs. It also tastes delicious!
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