Beef Stew with Mussels

Ingredients

• 600 g beef goulash (cut into small cubes)
• 600 g firm potatoes
• 2 white onions
• 400 g chopped tomatoes (canned)
• 3 Garlic cloves
• olive oil
• Salt
• 0.5 pepper (ground)
• 0.5 tsp chili powder
• 250 ml red wine
• 250 ml beef stock
• 800 g fresh Venus mussels
• 1 tsp dried thyme
• 2 tbsp chopped parsley

Instructions

1. 1.

   Peel and dice the potatoes. Peel and finely chop the onions and garlic. Rinse the mussels under cold water, then place them in cold salted water for a short time. Discard any opened mussels. Rinse all mussels again with cold water.

2. 2.

   Heat 4 tbsp oil in a braising pot and brown the beef on all sides. Add onion, garlic, and thyme; reduce heat slightly and sauté while stirring. Pour in wine, let it evaporate briefly, then stir in tomatoes. Season with salt and pepper. Cover and simmer over low heat for about 1 hour.

3. 3.

   Add potatoes to the stew 20–25 minutes before the end of the simmering time and pour in 150 ml of beef stock. Continue simmering until the potatoes are tender. Add more stock gradually if needed, and adjust seasoning with chili, salt, and pepper.

4. 4.

   Meanwhile, place mussels with 100 ml water in a large pot, bring to a boil, cover, and heat until all mussels open. Discard any that remain closed.

5. 5.

   Add the mussels to the beef stew in the braising pot. Strain the liquid from the mussel pot into the stew. Stir vigorously, season again with salt and pepper, fold in parsley, and serve immediately. Fresh white bread pairs well.