Carrot Stew with Cutlet Ribs

5 from 5 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 850 g Cutlet ribs
  • 2 tbsp Oil
  • 800 ml Vegetable stock
  • Pepper salt
  • 600 g Peeled carrots
  • 650 g Peeled potatoes
  • 5 tbsp Finely chopped parsley


  • Cut the chop ribs into small portions (always 2 bones per piece). In a large saucepan, fry vigorously all around in the oil, pepper and salt and deglaze with the stock. Put the lid on the pan, turn the heat down halfway and simmer the ribs for 30 minutes.
  • While doing this, peel the carrots and potatoes. Finely slice the carrots and keep them ready. Cut 600 g of the potatoes into 1.5 cm cubes and cook them separately in well salted water until they are slightly firm to the bite (takes about 4 minutes). Then drain and keep ready. Leave the remaining 150 g of the potatoes whole and store in cold water. They will be needed later for binding.
  • When the meat is soft, lift it out of the stock with a slotted spoon and store it briefly. Put the carrot slices in the stock and cook for about 3 minutes until slightly firm to the bite. Turn the heat down further, it should no longer boil too much. Then add the potatoes, season everything again and season again if necessary. Now grate the remaining 150 g of the potatoes with a fine grater into the stew. Stir well and let thicken until thick. Stir in the parsley, put the ribs back in and let them steep for a few more minutes.
  • The simple and delicious carrot stew is ready. It is very easy to prepare and .............. good for the eyes .................. or have you ever ' seen a rabbit with glasses ... ;-)))))
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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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