Ingredients
- Olive Oil (2 tbsp)
- Beef (2 lbs)
- Onion (1)
- Beef Stock (3 cups)
- Swede (1 small)
- Celery (1)
- Carrots (4)
- Potatoes (1 lb)
- Leek (1/2)
- Parsley (to garnish)
Instructions
Steps
- In a large pot, heat olive oil over medium heat. Cut beef into 1-inch cubes and brown them in the oil.
- Chop the onion and add it to the pot with the browning beef. Pour in the beef stock and bring it to a boil. Reduce the heat, cover, and let it simmer for about 30 minutes.
- While it simmers, peel and cut the swede and celery root into 1-inch cubes. Add these to the pot, cover, and continue cooking for another 30 minutes.
- Next, peel and chop the remaining carrots, potatoes, and slice the leek into rings. Add these vegetables to the pot, cover, and let them simmer for approximately 20 minutes. Stir as little as possible to prevent breaking the vegetables.
- Serve the stew topped with fresh parsley for garnish.