Potato and carrot pot with beef

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
3.6 8
Perfect for cold winter days: A stew with beef awakens tired spirits and gives new energy.
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 4
  • 600 g Slice of beef leg
  • 7-10 Tbsp Salt
  • 5 Allspice seeds
  • 2 Bay leaves
  • 5 Cloves
  • 2 Onions
  • 100 g streaky smoked bacon
  • 600 g Carrots
  • 600 g Potatoes
  • 4 Stem/s flat leaf parsley
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Wash the meat. Put it in a pot with 2 l water. Add 1 tsp salt and spices. Bring to the boil and simmer covered for about 1 1⁄2 hours. Skim off foam in between.

  2. 2

    Peel the onions. Dice bacon and onion. Fry bacon in a pan until crispy. Add onions and steam for 2-3 minutes, set aside. Peel and wash the carrots and potatoes and cut them into approx. 1 cm thick sticks.

  3. 3

    Remove the leg slice from the broth. Add the vegetables to the stock and simmer for about 20 minutes. Cut meat into cubes, add to the soup and warm up. Wash and chop parsley. Season stew with salt and pepper. Stir in parsley. Serve with bacon and onions.

Nutrition Facts

KCAL
380 kcal
CARBS
30 g
FATS
19 g
PROTEINS
19 g