Recipe: Winter vegetable and beef stew

Written by Kevin, Nutritionist (M.Sc. Medical Science)

1 portion contains approximately: 472 kcal - 33 g protein - 20 g fat - 40 g carbohydrate

Ingredients (for 2 persons)

  • 80 g onions
  • 1 clove of garlic
  • 125 g celery stalks
  • 200 g carrots
  • 50 ml white wine
  • 120 g potatoes
  • 100 g white cabbage
  • 200 ml vegetable stock
  • 125 g canned butter beans
  • 200 g minced beef
  • 1/2 an egg
  • 1 tbsp tomato paste
  • 1 tbsp plain flour
  • 2 tsp rapeseed oil
  • Parsley
  • Thyme
  • Paprika
  • Pepper
  • Salt


  1. Mince the onion and garlic and combine with the beef, egg, tomato paste, and flour. Season with salt, pepper, and paprika. Shape into small meatballs.
  2. Heat the oil in a pan and sauté the meatballs.
  3. Dice the onions and celery. Cut the carrots into slices, the potatoes into large cubes, and the cabbage leaves into strips.
  4. Heat 1 teaspoon of oil in a pot and cook the onions in it until translucent. Add the carrots and briefly sauté before deglazing with the wine.
  5. Add the potatoes and stock and simmer for 5 minutes.
  6. Then add the celery and cabbage and cook for 3 more minutes.
  7. Drain the beans and add them, along with the meatballs. Cook for 5 more minutes, then season to taste with herbs and spices.
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