Beef Stew with Winter Vegetables

Ingredients

• 2 onions
• 2 carrots
• 1 parsley root
• 1 swede
• 150 g celery root
• 300 g waxy potatoes
• 600 g beef (e.g., shoulder)
• 3 Tbsp plant oil
• 1 tbsp Tomato Paste
• 2 tbsp sweet paprika powder
• a pinch of allspice
• 1 tbsp flour
• 400 ml meat broth
• 4 tomatoes
• Salt
• black pepper (freshly ground)
• 1 cinnamon stick
• 5 sprigs thyme

Instructions

1. 1.

   Peel and roughly cube the onions, carrots, parsley root, swede, celery root, and potatoes. Cut the beef into bite‑sized cubes and sear them in hot oil until browned.

2. 2.

   Add all the vegetables to the pan, sauté for 1–2 minutes, stir in tomato paste, season with paprika and allspice, dust with flour, then deglaze with a splash of meat broth. Return the beef to the pot and bring to a boil.

3. 3.

   Wash the tomatoes, remove the stems, and cube them. Add them to the pot along with salt, pepper, cinnamon stick, and thyme. Cover and simmer gently for about 1½ hours, stirring occasionally and adding more broth if needed. Adjust seasoning with salt and pepper before serving.