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Serves
6-8
Creator Notes
Here’s a classic meat stew with vegetables, in the initiating from Munich, Germany. It can possibly possibly perhaps not be less complicated, extra hearty, and loved by all ages. —ShowFoodChef
Substances
1 1/2 pounds
Red meat (cubed)
1 pound
Pork (cubed)
1/2 pound
Veal (cubed)
1 pound
Potatoes (cubed)
2
Leeks (lower at some point of in slivers)
3
Carrots (lower in skinny circles)
1/2
Celeriac Root (peeled and cubed)
1 tablespoon
Parsley (chopped)
2 tablespoons
Clarified Butter
32 oz.
Red meat Stock
1 cup
Peas (non-obligatory)-
salt/pepper
Directions
- In a natty bowl, mix all of the veggies. In but every other bowl, mix all of the meat.
- In a natty pot, melt the butter on low/med. Add a layer of meat to the bottom of the pot, then a layer of veggies (salt and pepper).
- Continue to layer the meat, then veggies and seasonings till all is used. Pour the inventory over and correct to quilt.
- Warmth the stew to a simmer, quilt and put together dinner on low for roughly 2 hours. Sprinkle with fresh chopped parsley and merit.
