Eintopf
Serves 6
Ingredients
Method
300 g. Beef (Chuck Or Shank), Cubed
2 tbsp. Vegetable Oil
1 Large Onion, Diced
2 Carrots, Sliced
2 Celery Stalks, Sliced
2 Potatoes, Peeled and Cubed
1 l. Beef Broth
400 g. Canned White Beans (Haricot Or Cannellini)
1 tsp. Salt
½ tsp. Pepper
2 tbsp. Parsley, Chopped
Heat the oil in a large pot over medium-high heat. Add the beef and brown on all sides. Remove the beef and set aside.
In the same pot, add the onion, carrots, and celery. Cook until the onion is translucent.
Add the potatoes, beef broth, and the browned beef. Bring to a boil, then reduce the heat and simmer for about 30 minutes, until the beef and vegetables are tender.
Rinse and drain the canned white beans. Add the beans to the pot and season with salt and pepper. Continue to simmer for another 10-15 minutes.
Stir in the chopped parsley just before serving.