Brussels sprouts and Jerusalem artichoke stew

Ingredients for 4 servings:

• 300 g beef (shoulder)
• 1 vegetable onion(s)
• 2 garlic cloves, thinly sliced
• 2 tbsp oil
• 1 tbsp tomato paste
• 600 ml meat broth (homemade or instant)
• 2 sprig(s) Thyme, alternatively 1/2 teaspoon dried.
• 350 g Brussels sprouts
• 200 g carrot(s)
• 150 g Jerusalem artichoke (if not available, replace with potatoes)
• 300 g potatoes, waxy
• 2 tbsp parsley, flat (use stems)
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the beef into cubes and season with salt and pepper. Peel the onion and slice into strips. Peel the garlic and slice finely. Do not crush it. Heat the oil in a pan. Brown the meat all over; add the onion and garlic, fry briefly, and the sliced ​​carrots. Stir in the tomato paste and finally deglaze with 300 ml of meat broth. Add the thyme. Cover and simmer for 20 minutes. Trim the Brussels sprouts, remove the outer leaves, and quarter them. Peel and dice the potatoes, add to the meat, and cook for a further 10 minutes. Finally, add the diced Jerusalem artichokes. Simmer covered for a further 15 minutes. It’s a shame if you don’t have any Jerusalem artichokes, because their flavor is unique and goes very well with this meat and vegetable combination. Alternatively, you can also use just potatoes. When the Brussels sprouts are cooked and still firm to the bite (test with a knife), sprinkle in the parsley. Feel free to use the stems, finely chopped. Enjoy!