Turnip and Beef Stew

Ingredients

• 4 onions
• 1 clove of garlic
• 1 piece of celery root (approx. 200 g)
• 2 tbsp butter (approx. 15 g)
• 800 g beef goulash
• 1 l hot vegetable broth
• 1 bay leaf
• 2 cloves
• 1 tsp dried marjoram
• Salt
• Pepper
• 1 turnip (approx. 700 g)
• 3 Carrots
• 0.5 bunch of parsley
• 1 piece of fresh horseradish (for garnish)

Instructions

1. 1.

   Peel and finely chop the onions and garlic. Clean, peel, wash and finely dice the celery root. Heat the butter in a pot. Sauté the onions and celery in it for about 5 minutes over high heat, stirring and scraping up the browned bits from the bottom. Remove the onions and celery from the pot.

2. 2.

   Add the meat to the pot and sauté for 5 minutes over high heat. Add the garlic and sauté for 1-2 minutes. Then deglaze with 50 ml of broth and simmer for 3-4 minutes, stirring occasionally.

3. 3.

   Return the onions and celery to the pot. Pour in the remaining broth. Add the bay leaf, cloves, marjoram and season with salt and pepper. Simmer covered over low heat for about 70 minutes, stirring occasionally.

4. 4.

   Meanwhile, wash, peel and cut the turnip into approximately 2 x 2 cm cubes. Peel, wash and dice the carrots. Wash, spin dry and roughly chop the parsley.

5. 5.

   Then add the turnip and carrots and simmer covered for another 15 minutes. Remove the bay leaf and cloves. Remove the beef and 2/3 of the turnip and carrots with a ladle. Blend the remaining soup with an immersion blender until smooth. Return the meat and vegetables and bring everything back to a boil.

6. 6.

   Finally, peel and grate the horseradish finely. Season the turnip and beef stew with salt and pepper. Serve the turnip and beef stew garnished with horseradish and parsley.