Pepper Stew with Beetroot and Pickles
Pepper stew with beetroot and pickles is a recipe featuring fresh ingredients from the stews category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g beef (or ox meat, shoulder or chuck)
- 400 g onions
- 50 g pork lard
- Salt
- Pepper (freshly ground)
- 750 ml beef stock
- 1 Organic lemon
- 0.25 tsp allspice
- 2 cloves of mace
- 1 bay leaf
- bread crumbs (for binding)
- pickles (from jar)
- beetroot (sour pickled, from jar)
Instructions
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1.
Preheat the oven to 170°C.
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2.
Cut the meat into large pieces. Peel and slice the onions into rings. In a large stockpot melt the lard. Add the meat pieces and sear them while stirring. Mix in the onions and sauté until translucent.
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3.
Season with salt and generous pepper. Pour in the beef stock. Wash the lemon hot, cut half of it into slices and add to the pot. Add allspice, mace, and the bay leaf. Seal the lid tightly.
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4.
Place the stockpot in the hot oven and braise for about 1½ hours. Remove the lemon slices and bay leaf. Stir in 3–4 tbsp of bread crumbs to thicken the sauce. Season with salt, pepper, lemon juice, and finely grated lemon zest.
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5.
Serve the stew with pickles and beetroot on plates. It pairs well with boiled potatoes.
