Beef with vegetables

Beef with vegetables

Recipe from the Black Countess of Beef with vegetables from the garden Ingredients1 kg of beef shoulder3 onions2 carrots4 potatoes1 leek500 g of white cabbage1 celery stalk1 tablespoon of olive oil2 stock cubes2 garlic cloves1 bay leaf1 sprig of fresh thyme1 tablespoon of chopped parsley, pepper PreparationCut the meat into cubes. Peel the onions, carrots and potatoes, wash them and cut them into pieces. Wash the leek and cabbage and slice them up. Wash the celery stalk. In a cast iron pot, heat the oil over medium heat, add the cubes of meat and brown them for 5 minutes, stirring frequently. Add all the prepared vegetables and brown them for about 5 minutes, stirring frequently. Crumble the beef stock cubes into 50 ml of hot water and pour over the meat and browned vegetables. Peel the garlic cloves, remove the sprout and add them to the pot with the bay leaf and the thyme sprig. If necessary, add salt and mix. Cover the pot and simmer for 1 hour and 30 minutes. Pepate at the end of cooking and sprinkle with chopped parsley. Serve the very hot beef in the cooking pot.

 
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