This succulent beetroot meat stew is made from just a few quality ingredients, slow-cooked at a low temperature. The magic of stew dishes generally involves long simmering to tenderize the meat, and beetroot meat stew is no exception. The active preparation time for this dish is only about ten minutes. It's best to simmer the stew for several hours, though the cooking time also depends on the cut of meat.
Try this simple but truly delicious stew – perhaps even today!
1 bag (30 g) freeze-dried beetroot slices
1 dl freeze-dried leek slices
A handful of freeze-dried parsnip chips
600 g stewing meat
Approximately 8 dl beef broth / water
Bay leaves, salt, pepper
Pour the freeze-dried vegetables into a pot. Add the browned meat on top. Add spices and enough liquid to almost cover the meat pieces.
Simmer in a 125-150-degree Celsius oven for 2-3 hours, until the meat is tender.
0 comments