Rutabaga Stew with Beef and Marjoram

A hearty rutabaga stew with tender braised beef, potatoes and carrots, flavored with marjoram and fresh parsley. It warms you up in winter while remaining pleasantly light.

By yumbelo · 4 servings · 110 minutes

Ingredients

• 500 g beef (shank or stewing beef)
• 800 g rutabaga
• 600 g floury potatoes
• 300 g carrots
• 2 pc stalks leek
• 1 pc onion
• 1 pc garlic clove
• 2 pc bay leaves
• 1 tsp dried marjoram
• 1 tbsp cooking oil
• 1 tbsp apple vinegar
• 1 bunch bunch flat-leaf parsley
• 1500 ml water
• salt
• pepper

Method

1. Rinse the beef cold, pat dry and cut into coarse cubes.
2. Heat the cooking oil in a large pot and sear the meat on all sides.
3. Peel the onion, finely dice it and fry briefly together with the garlic until glassy.
4. Deglaze with 1.5 liters of water, add the bay leaves and marjoram, season with salt and simmer covered over low heat for about 60 minutes.
5. Meanwhile, peel the rutabaga and potatoes and cut into cubes. Peel the carrots and slice them.
6. Trim the leek, halve lengthwise, wash thoroughly and cut into rings.
7. Add the vegetables to the meat in the pot and simmer for another 25 minutes until everything is tender.
8. Wash the parsley, finely chop it and stir it into the stew together with the apple vinegar.
9. Season the stew with salt and pepper, remove the bay leaves and serve hot.