Colorful carrot stew with beef

Ingredients for 4 servings:

• 900 g carrot(s), colorful, orange, red, yellow, purple
• 150 g potatoes, mainly waxy
• 100 g celeriac
• 150 g onion(s)
• 1 kg beef, from the rib with bone
• 3 tbsp rapeseed oil or sunflower oil
• 3 stalks of parsley, flat or curly
• 2 sprigs savory
• Salt and pepper, black, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

It’s best to buy the vegetables fresh from the market. Clean, peel, and wash them. Peel the onions. Cut the carrots and potatoes into roughly 2 cm cubes. Finely dice the celery and onions. Rinse the beef, pat dry, cut off the bone, and cut into 4 equal pieces, or have the butcher prepare it. Heat the rapeseed or sunflower oil in a large casserole dish and sear the beef pieces with the bones on all sides. Then add 1 liter of cold water, bring to a boil, and simmer covered over low to medium heat for about 30 to 50 minutes. Add the diced carrots, potatoes, celery, and onion, and simmer covered for about 20 to 30 minutes. Rinse the herbs, shake dry, pick off the leaves, and add to the stew. Season to taste with a little salt and several turns of freshly ground black pepper. Remove the bones before serving.