Beef Stew with Potato-Carrot Vegetables and Creamy Mustard Sauce

Ingredients

• 2 onions
• 1 Tbsp white peppercorns
• 1 bay leaf
• 1 tsp thyme
• 1 tbsp peppercorns
• 1 tsp salt
• 2 l water
• 1 tbsp seasoned broth
• 1.5 kg beef stew meat
• 0.5 bunch arugula (ca. 50 g)
• 1 bunch watercress (ca. 100 g)
• 1 tbsp grainy mustard
• 150 g yogurt
• 2 tbsp crème fraîche
• Salt
• pepper (ground)
• 2 hard‑boiled eggs
• 600 g Potatoes
• 400 g Carrots

Instructions

1. 1.

   Peel and halve the onions; in a dry pot, sear the cut sides, then remove. Peel and slice the carrots. Add half of the carrots with the onions and spices to the pot. Rinse the beef, add it, fill with water, stir in broth. Bring to a slow simmer uncovered, skim off foam. Cover and cook on very low heat for 2½–3 hours.

2. 2.

   During cooking, wash and dry arugula and watercress; set aside some stems. Finely chop remaining herbs. Mix herbs with mustard, yogurt, and crème fraîche; season with salt and pepper. Peel the eggs, dice finely, fold one‑third into the sauce, sprinkle the rest on top.

3. 3.

   Wash, peel, and cube the potatoes.

4. 4.

   Take about ½ L of the beef broth and simmer the potatoes in it for ~25 minutes. Add the remaining carrots after 15 minutes.

5. 5.

   Remove the meat from the broth; slice across the grain. Plate the sliced beef with potato‑carrot vegetables and sauce, garnish with watercress.