John Myers
Carrot Stew
The perfect carrot stew recipe with a picture and simple step-by-step instructions.
- 75 g Beans white
- 500 ml Water
- 500 g Pork belly
- 750 g Carrots
- 375 g Waxy potatoes
- 1 tsp Margarine
- 2 Red onions
- Salt and pepper
- 1 liter Vegetable broth
- Vinegar
- 2 tbsp Chopped parsley
- Wash the white beans and soak in 500 ml of water for about 12 hours, bring to the boil in the soaking water and cook for about 1 hour.
- Peel the carrots and potatoes into small cubes. Peel the onions and cut into cubes.
- Heat the margarine in a large saucepan and sear the pork belly well on each side. Just before the meat is sufficiently browned, add the onion cubes and heat briefly. Season the meat with pepper and a little salt. Add carrots and potato cubes. With the vegetable stock pour on. And let everything simmer for about 30 minutes. Put the beans (without liquid) in the carrot stew, season with salt, pepper and a little vinegar.
- Remove the pork belly from the stew and cut into cubes. Spread the carrot stew on plates and serve sprinkled with the chopped parsley.
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