Beef, Cabbage and Vegetable Stew

Ingredients

• 800 g beef brisket
• 1 onion
• 250 g celery root
• 2 carrots
• 500 g waxy potatoes
• 350 g kale
• 2 tbsp plant oil
• Salt
• freshly ground pepper
• ground cumin
• 2 Bay leaves
• 800 ml meat broth

Instructions

1. 1.

   Wash the meat, pat dry and cut into equal, bite‑size cubes. Peel and finely dice the onion. Peel the celery root and carrots and cut into pieces. Wash, peel and roughly cube the potatoes. Wash the kale and remove the tough stems.

2. 2.

   Heat the oil in a large pot and sear the beef cubes in batches for about 3 minutes on all sides, then remove them. Layer the meat, potatoes and vegetables in the pot, sprinkling each layer with salt, pepper and a little cumin. Add the bay leaves as well. Finally pour the meat broth over everything so that it is just covered. Cover the pot and simmer for about 1 hour on low heat. After cooking, taste the stew and serve.