Root Vegetable Beef Stew
A warming, hearty dish made by slow-simmering lean beef together with a variety of root vegetables and other vegetables.
Ingredients
lean beef
300 g
potatoes
2
turnips
2
carrot
1
cabbage
1/4
onion
1
leek
1
garlic
1 slices
stock cube
1
red chili
1
cinnamon
1
bay leaves
to taste
herbs
to taste
salt
a pinch
pepper
a pinch
Instructions
1
Step 1
Put the beef, carrot, and bay leaf in a pot, add water just enough to barely cover the meat. Heat until boiling, skim off the scum, then crumble the stock cube and add it to the pot. Simmer on low heat for about 40 minutes.
2
Step 2
Cut the vegetables into large chunks.
3
Step 3
Add all the vegetables from step 1 except the turnips, along with the cinnamon, herbs, and red chili, to the pot. Simmer over medium heat for about 10 minutes. Add the turnips and cook the vegetables until tender. Finally, season with salt and pepper.
