Sunday, March 22, 2009


  • 1kg. beef meat
  • 300g. carrots, sliced
  • 1 bunch of parsley, finely chopped
  • 150g. celery root, sliced
  • 150g. kale, thinly sliced
  • 100g. parsnip, thinly sliced
  • 300g. potatoes, thinly sliced
  • 500g. spring onion bulbs
  • black peppercorns
  • 1dl. vinegar
  • garlic cloves, finely chopped
  • 1 bay leaves
  • salt
  • 50g. fat
Clean and cut the vegetables into thin slices and the kale and potatoes into big slices. Oil the pot for cooking the stew. Put the meat at the bottom of the pot, salt it and add the vegetables, one by one. Leave the onion bulbs whole. Add the seasoning. Pour vinegar (wine) and water, cover the pot with a baking paper and cook it for 2-3 hours in the oven. The stew can be served in the pot.



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