Beef Celery Stew

Ingredients

• 600 g beef (shoulder, ready‑to‑cook)
• 1 onion
• 1 Garlic clove
• 600 g celeriac (root)
• 2 tbsp Vegetable oil
• 250 g diced tomatoes (canned)
• 1.2 l meat broth
• 2 Bay leaves
• 2 allspice berries
• Salt
• pepper (ground)
• 100 g dried apricots (diced)
• 1 tbsp freshly chopped rosemary
• 1 splash Lemon juice

Instructions

1. 1.

   Wash the beef, pat dry, trim if necessary and cut into bite‑size cubes. Peel, wash and finely chop the onion and garlic clove. Peel, wash and dice the celeriac into small cubes.

2. 2.

   Heat the oil in a pot and sear the beef on all sides until browned. Add the onion and garlic, cook briefly, then pour in the tomatoes and broth. Stir in the bay leaves, allspice berries, salt and pepper. Simmer over medium heat for 40–45 minutes.

3. 3.

   Add the apricots, rosemary and celeriac to the stew and simmer another 15–20 minutes. Taste and adjust seasoning, optionally finish with a splash of lemon juice. Serve hot in pre‑heated soup bowls.