German cuisine · Soups & Stews

Carrot Stew

Mild stew of sweet carrots, potatoes and tender beef, finished with plenty of parsley.

Ingredients · for 4 servings

• 1 kg carrots
• 600 g beef (stewing meat)
• 500 g waxy potatoes
• 2 onions
• 1.2 l beef stock
• 2 tbsp butter
• 1 tsp sugar
• 1 bunch parsley
• 1 bay leaf
• Salt, pepper

Instructions

1. Cut the beef into 3 cm cubes, finely dice the onions, and peel the carrots and cut into 1 cm thick slices.
2. Melt the butter in a large pot and sear the meat over high heat for 6–8 min. until browned all over.
3. Add the onions, sauté for 3 min. until translucent, pour in the beef stock, add the bay leaf and simmer gently covered for 40 min.
4. Add the carrots with the sugar and cook along for 10 min. – the sugar brings out the carrots' natural sweetness.
5. Add the peeled potatoes, cut into 2 cm cubes, and cook uncovered for another 20 min. until everything is soft and the broth has thickened slightly.
6. Remove the bay leaf, season with salt and pepper and serve hot sprinkled with plenty of chopped parsley.