Summary

Ingredients

• 500 g beef for braisin
• 40 g clarified butter
• 250 ml meat broth
• 250 ml white wine
• 500 g potato (s), floury, waxy
• 2 leeks
• 4 carrot (s)
• 0.5 ½ celeriac
• 1 parsley root (s)
• 4 tomato (s), fully ripe
• Salt and pepper, whiter
• 0.5 teaspoon ½ basil, dried
• 0.5 teaspoon ½ thyme, rubbed
• 0.5 teaspoon ½ marjoram
• 220 g chanterelles
• 125 ml sour cream, thick
• 1 tablespoon chives rolls

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Instructions

1. Cut the beef into bite-sized cubes and fry them vigorously in the hot clarified butter. Pour 1/8 l each of meat stock and white wine on top and let simmer for 45 minutes over a low heat.
2. In the meantime, peel and dice the washed potatoes. Clean, wash and cut the leek sticks into rings, also use the green leaf parts. Peel or scrape the carrots, celery tuber and parsley root. Cut the carrots into slices, dice the celeriac, finely chop the parsley root. Peel the tomatoes, cut them into eighths and remove the green roots. Add everything to the meat, fill up with the remaining liquid, season with salt, pepper and the herbs. Cover and cook for 25 minutes.
3. 5 minutes before the end of the cooking time, add the chanterelles and their liquid to the saucepan. Stir in the sour cream just before serving. Sprinkle the stew with the chives on top.
4. The wine with which the dish was prepared tastes good too.