John Myers
Contents
show
Ingredients
- 250 g Beef meat
- 1 tbsp Sunflower oil
- 245 g 1 onion, peeled
- 10 g 2 cloves of garlic peeled
- 20 g 1 piece of ginger peeled
- 20 g 1 Red chilli pepper / cleaned
- 190 g Potatoes / peeled
- 190 g Carrots / peeled
- 200 g Celery
- 2 tbsp Tomato paste
- 100 g 2 tomatoes / peeled
- 1,5 liter Beef broth (6 teaspoons instant broth)
- 1 tsp Whole caraway seeds
- 1 tsp Rubbed thyme
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tbsp Dark soy sauce
- 1 tbsp Maggi
- Celery greens for garnish
Instructions
- Peel and dice the vegetable onion. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Peel and dice the potatoes and carrots, clean the celery and cut into pieces. Cut the tomatoes crosswise, scald with hot water, peel and cut into small pieces. Heat sunflower oil (1 tbsp) in a saucepan, add the beef mince and fry until crumbly. Add the onion cubes with the garlic clove cubes, ginger cubes, chili pepper cubes and tomato paste (2 tbsp) and fry while stirring. Add the potato cubes, carrot cubes, celery pieces and tomatoes, fry everything briefly and deglaze / pour over the beef stock (1.5 liters). Season with whole caraway seeds (1 teaspoon), rubbed thyme (1 teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Now simmer / cook the soup with the lid for about 30 minutes and finally season / season with dark soy sauce (1 tbsp) and Maggi (1 tbsp). Serve the beef stew, potato and vegetable soup hot with garnished with the green of the celery.
