Autumnal beef and vegetable stew for 2 people

Ingredients for 2 servings:

• 500 g beef, flat rib
• 800 ml homemade vegetable broth
• 180 g potatoes, net
• 170 g carrot(s), net
• 110 g leek, net
• 150 g parsnip(s), net
• 150 g red bell pepper(s)
• 80 g celeriac, net
• 50 g onion(s), net
• 3 cloves garlic
• 3 sprigs of parsley
• 10 g ginger, fresh, net
• Salt
• Pepper, from the mill
• nutmeg
• Caraway powder
• Tarragon, dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 30 minutes

Recipe for a 3.5 l slow cooker, 200 watts

Pour the stock into the pot, put the lid on, and set the heat on high. Peel and finely dice the potatoes, carrots, celery, parsnips, onions, garlic, and ginger, then add them to the stock in the pot. Quarter the bell pepper, deseed, and dice them finely, and add them to the pot. Halve the leek and slice it as well. Wash the meat, pat it dry, rub it with salt and pepper, and add it to the stock. Cover and simmer for 3 hours. After this time, stir everything well and season with the spices and dried herbs (of course, you can swap these spices to your liking!). Put the lid back on and set the heat on low for another hour. Finely chop the parsley and set it on a plate. Remove the meat from the pot, portion it out, and return it to the stock. Arrange the beef and vegetable stew on plates and sprinkle with parsley.