German cuisine · Soups & Stews

Rutabaga Stew

Northern German stew of rutabaga, potatoes and carrots, braised soft with beef and rounded off with nutmeg.

Ingredients · for 4 servings

• 600 g beef (stewing cuts)
• 1 rutabaga
• 600 g floury potatoes
• 3 carrots
• 2 onions
• 1.5 l beef stock
• 2 tbsp clarified butter
• 1 tsp nutmeg
• 2 bay leaves
• 1 bunch parsley
• Salt, pepper

Instructions

1. Cut the beef into 3 cm cubes, finely dice the onions, and peel and cut the rutabaga into 2 cm pieces.
2. Heat the clarified butter in a large pot and sear the meat in batches over high heat for 6–8 min. until well browned all over.
3. Add the onions, sauté for 3 min. until translucent, pour in the beef stock, add the bay leaves and simmer gently, covered, for 45 min.
4. Meanwhile peel and slice the carrots, and peel the potatoes and cut them into 2 cm pieces as well.
5. Add the rutabaga and carrots to the pot, cook along for 15 min., then add the potatoes and cook uncovered for another 20 min. until everything is soft and the stew thickens from the falling-apart potatoes.
6. Remove the bay leaves, season generously with salt, pepper and nutmeg, and serve sprinkled with plenty of chopped parsley in deep bowls.