NO-RED-WINE BEEF GOULASH STEW WITH POTATOES & CARROTS

The perfect beef stew when you have no red wine. 4 generous portions, or 5–6 smaller portions with bread.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions: Season beef with salt and pepper. Heat oil in a large pot over medium-high heat. Brown beef in batches until coloured on the outside. Remove and set aside.

Step 2

In the same pot, sauté diced onion until soft, about 5 minutes. Add garlic, leeks, and celeriac root. Cook for another 3–5 minutes.

Step 3

Stir in tomato paste and pepper paste. Cook for 1–2 minutes so the paste deepens slightly. Add paprika, cumin, and more black pepper, stir well and cook for at least a minute, until the spices are fragrant. ( You can adjust the spices to your own preferences)

Step 4

Dissolve beef stock powder into boiling water. Pour the beef stock liquid into the pot, scraping the bottom to lift all the browned bits. Return beef to the pot. Bring to a boil, then reduce to a gentle simmer. Cover and cook for about 1–1½ hours, until the beef starts becoming tender.

Step 5

Add sliced carrots and chopped potatoes. Simmer for another 25–35 minutes, until the potatoes are soft and the beef is tender. Taste and add more salt and pepper as needed. Turn off the heat and stir in lots of chopped fresh parsley. Let sit for a few minutes before serving. Serve as a thick soup or stew with bread if desired. You can add any seasoning you like :) sometimes I make it a bit differently by changing the seasonings. You can also use other or preferred vegetables if you like, for example sweet potatoes! I also like to switch the stock powder sometimes, for example I might use vegetable stock or chicken Additional notes: 5½–6 cups boiling water for 800g beef / 4½–5 cups boiling water for 600g beef · Beef stock powder (use half the recommended amount, then add more to taste)