Vegetable-flavored Beef Stew

Name: Vegetable-flavored Beef Stew
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g beef; 1 piece Fruit onion; 2 pieces carrot; Small half Celery Root Balls; 1 stage very light blue; 1 small group Cauliflower; 2 pcs potato; 1 Bay leaf; Several Peppercorns; 2 capsules Juniper Fruit; Some Shallots; 2 pieces Fresh chervil leaves; Some Beef Bone Broth

by Sleeping sheep

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Back to Wuhan, more than a month. This time, I had a long time, I had a lot of free time, and I had time to cook. I finally realized that almost everything I did could not be done in China.
Thank you all for supporting and paying attention to my domestic friends. Thank you for your continued encouragement.

It has been four days since I returned to Germany. One is that there are a lot of things to deal with; the other is that the weather is so good, it is really cloudless, and I did a bicycle tour, hiking and shopping with T; so I didn't have a dinner at home until today.

Beautiful beef, low fire and a variety of vegetables are simmered in beef bone broth for two hours. Not only is the taste rotten and soft, but the taste absorbs all the deliciousness.
Light and fragrant, low-fat and low-calorie, suitable for summer beef dishes. "

Vegetable-flavored Beef Stew

1. List of materials. If the beef is bought in a whole piece, it is recommended to freeze it, it is better to slice it. Fresh chervil leaves are in the middle of the front row.

2. Cut the beef into slices about 1 cm thick. Peel the celery root balls and cut into pieces. Carrots and potatoes were cut into small cubes (the picture is still a piece, but I changed it to dice after thinking about it). Peel the onion and divide it into two.

3. Put the cut side of the onion face down, put it in a non-stick pan without adding oil, and heat it on a low heat until golden brown. Go over the water to foam the beef and remove it.

4. For beef, boil cauliflower, green onion, bay leaves, pepper, juniper, cauliflower, and celery root ball with beef in beef bone broth, then cover, and low heat for an hour and a half.

5. Then add potatoes and diced carrots, continue to cook for half an hour, and finally add salt.

6. Finally, take out the beef, pour in the appropriate amount of soup and vegetables, and sprinkle with chervil leaves and shallots.

7. Or if you don’t like to eat large chunks of beef, you can dice the stewed beef and make beef risotto with the soup, the vegetables in it, the braised rice, some vegetable leaves, and saffron and pseudo-saffron.