Spicy beef stew with corn and green beans

Ingredients for 4 servings:

• 500 g beef (soup meat)
• ¼ celery root
• 4 large onions
• 3 large onions, red
• 1 can of corn
• 3 handfuls of green beans (frozen)
• 1 can of peeled tomatoes or 2 tbsp concentrated tomato paste
• 3 large potatoes, floury
• 5 cloves garlic
• 1 chili pepper(s)
• Salt and pepper, black
• Paprika powder, sweet and hot
• Sugar
• Pepper, red
• 3 liters of vegetable broth
• some parsley
• some chives
• 1 small leek(s)
• n. B. vegetable oil
• possibly sauce thickener, dark

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

for cold autumn and winter evenings

Finely chop the lean meat and set the fatty meat aside. Finely chop the white and red onions. Peel and quarter the garlic cloves. Sear the meat in hot vegetable oil. Remove the meat from the pan (reserving the juices!), and sauté the onions and garlic in hot oil in a tall, wide pot. Add the fried meat cubes and season with hot and sweet paprika, black pepper, and a pinch of salt. Pour in 3 liters of vegetable stock. Add the celery, fatty meat, and 2-3 diced potatoes. Add the tomato paste or the crushed canned tomatoes. Add the chopped parsley, red pepper, crushed chili pepper, and a pinch of sugar. Simmer over medium heat for 2 hours, stirring frequently. About 30 minutes before the end of the cooking time, add the frozen beans, corn, and the reserved juices. Remove the fatty meat and celery from the soup. If necessary, thicken slightly with a dark sauce thickener. Add the chives and season with salt, pepper, red pepper, and a pinch of sugar, if desired. Serve with mixed rye bread or farmhouse bread.