Summary

Ingredients

• 500 g beef (shoulder)
• 1 onion (s)
• 250 g potato (s)
• 400 g white cabbae
• 200 g carrot (s)
• 1 leek
• 1 liter beef broth
• 150 ml red wine, medium dry
• 50 g clarified butter
• salt and pepper
• 1 bay leaves
• 1 bunch parsley, chopped

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Instructions

1. Cut the beef into cubes (if you want it quick and inexpensive, you can also use beef goulash - the farmers in the Palatinate do that too), fry in clarified butter for five minutes. Finely chop the onion, add and fry until golden. Deglaze with red wine. Add the chopped vegetables, pour in the broth, add the spices and stew for 60 minutes in the preheated oven (180 ° C) with the lid closed.
2. Add the potatoes cut into cubes after 50 minutes. Sprinkle parsley over everything before serving.