1 portion contains approximately:
| 432 | kcal |
| 44 g | protein |
| 16 g | fat |
| 28 g | carbohydrates |
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350 g lean beef (intended for braising)
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160 g onions
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150 g celeriac
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1 clove of garlic
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200 g carrots
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125 g leek
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750 ml vegetable stock
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2 tbsp tomato paste
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2 tsp rapeseed oil
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1 tbsp parsley
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Caraway seeds
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Cinnamon
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Marjoram
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Pepper
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Salt
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2 slices of wholegrain bread
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1
Dice the beef and cut the onions, celeriac, carrots, and leek into small pieces.
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2
Mince the garlic.
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3
Heat the oil in a large stockpot, sauté the meat with the onions.
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4
Season the meat with salt and pepper, add the tomato paste, and deglaze with a 150ml stock.
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5
Add the rest of the stock and simmer for about 1 hour.
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6
Add the rest of the vegetables except for the leek and simmer for a further 30 minutes.
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7
Once the meat is tender, add the leek, herbs and spices and simmer for 10 more minutes.
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8
Season to taste with cinnamon.
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9
Serve with 1 slice of wholegrain bread.