Beef stew with potatoes and root vegetables

Ingredients for 4 servings:

• 2 parsnips
• 2 carrots
• 2 garlic cloves
• 2 onions, red
• 1 sprig(s) rosemary
• 800 g potato(s), waxy
• 500 g beef strips
• 10 g parsley
• 150 g sour cream
• 10 g chives
• 2 cans of tomatoes, pureed
• 100 ml water
• 1 tbsp oil
• some salt
• some pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel the parsnips, carrots, and potatoes. Cut the parsnips and carrots into 1 cm cubes and the potatoes into 1 cm wedges. Peel the onions and garlic, halve the onions, and cut them into 1 cm wedges like the potatoes. Pat the strips dry. Heat 1 tablespoon of oil in a pan and fry the strips on all sides for 2-3 minutes. Season with salt and pepper. Set aside. In the same pan, fry the vegetables and potatoes over high heat without fat for 3 minutes, press in the garlic, and deglaze with the tomatoes and water. Reduce the heat and simmer the vegetables, covered, for 10-12 minutes. Finely chop the rosemary needles and add to the softened vegetables. Add the strips 5 minutes before the end of cooking. Divide everything between plates. Serve sprinkled with a dollop of sour cream, chopped parsley, and chives.