Carrot Stew Ala Raku

5 from 8 votes
Prep Time 1 hour
Cook Time 2 hours 30 minutes
Rest Time 15 minutes
Total Time 3 hours 45 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 78 kcal


  • 1 Kg Carrots
  • 500 g Potatoes mostly waxy
  • 0,5 tuber Fresh celery
  • 250 g Leek approx.
  • 1 piece Onion
  • 6 piece Smoked Mettendchen
  • 500 g Beef leg slice with marrow & bones
  • 6 g Salt
  • 6 g Pepper from the grinder
  • 5 g Cumin
  • 2 tablespoon Maggi wort
  • 2 teaspoon Sugar
  • 500 ml Beef stock
  • 1 Tablespoon (level) Dark balsamic vinegar


  • Boil the beef leg slice in approx. 2 liters of water for 90 minutes Peel the vegetables, clean, wash, cut into cubes Remove the leg slice, then reduce the broth to approx. 1 liter then add the beef stock & continue cooking the leg slice vegetables & add all the spices & then another approx. 60 Let simmer for minutes after 45 minutes prick the Mettendchen with a fork, add and let it cook. Finally, remove the leg slice and Mettendchen, cut into cubes and slices, mash the stew to coarse must, then put the meat and Mettendchen back into the stew


Serving: 100gCalories: 78kcalCarbohydrates: 2.8gProtein: 0.6gFat: 7.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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