Wohliger Rindereintopf mit Gemüse - Eintopf Rezepte Fleisch
Zutaten für : 4 servings
Zutaten
- 600g beef shoulder or chuck, cut into bite-sized cubes
- 2 tbsp vegetable oil
- 2 onions, chopped
- 3 carrots, peeled and sliced
- 2 potatoes, diced
- 1 leek, cleaned and sliced
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1.5 liters beef broth
- 2 tbsp tomato paste
- 1 tsp paprika
- Salt and pepper to taste
- 1 bay leaf
- Fresh parsley for garnish
Anleitung
- Heat the oil in a large pot over medium-high heat. Add the beef and brown it on all sides. Don’t rush this step—the caramelized bits build the best flavor.
- Add the onions and garlic, cooking until the onions are soft and golden. Stir in the tomato paste and paprika, letting them toast for about a minute.
- Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Add the carrots, potatoes, leek, celery, and bay leaf.
- Reduce the heat to low, cover the pot, and let the stew simmer gently for about 90 minutes, or until the beef is tender and the vegetables are soft.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- Ladle into bowls, sprinkle with fresh parsley, and serve with warm bread.