Beef Stew with Savoy Cabbage

Ingredients

• 800 g beef top sirloin
• 2 l vegetable broth
• Salt
• Pepper
• 500 g savoy cabbage
• 250 g carrots
• 300 g cooked beetroot
• 1 bunch parsley
• 40 g fresh horseradish

Instructions

1. 1.

   Season the meat with salt and pepper, add it to the broth, bring to a boil, then cover and simmer over medium heat for about 1.5 hours.

2. 2.

   Meanwhile, clean and cut the savoy cabbage and carrots into fine strips, and slice the beetroot similarly.

3. 3.

   After the cooking time, add the carrots and cabbage to the pot with the meat and cook together for another 20 minutes; remove the meat, cube it, and return it along with the beetroot to the stew. Season generously with salt and pepper.

4. 4.

   Wash the parsley, shake off excess water, roughly chop it, peel the horseradish and grate finely. Add both to the stew just before serving.