Vegetable Beef Stew (Pichelsteiner)

Ingredients

• 600 g beef (from the top sirloin; boneless)
• 400 g Carrots
• 400 g Potatoes
• 1 stalk leek
• 1 Shallot
• 2 tbsp butter
• 800 ml vegetable broth
• Salt
• Pepper
• 0.5 bunch Parsley (10 g)

Instructions

1. 1.

   Wash the meat, pat dry, remove excess sinews and cut into bite-sized cubes. Peel and wash the carrots and potatoes. Slice the carrots and dice the potatoes. Cut the leek lengthwise, rinse under running water, clean, and slice into thin rings. Peel and finely chop the shallot.

2. 2.

   Heat butter in a pot. Brown the meat in batches. Add the vegetables and shallot, let them wilt briefly, then pour in the broth. Season with salt and pepper, cover, and simmer over medium heat for about an hour.

3. 3.

   Taste the stew again. Wash, dry shake, and chop the parsley leaves. Sprinkle the stew with parsley before serving.