John Myers
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Colorful Stew
The perfect colorful stew recipe with a picture and simple step-by-step instructions.
- 500 g Chinese cabbage fresh
- 1 Kg Carrots
- 1 Kg Freshly peeled potatoes
- 300 g Bacon white
- 500 g Spring onions fresh
- 5 St Mettenden
- 500 g Kassel rib spear raw smoked
- Water
- Salt
- Black pepper
- Thyme
- Basil
- 1 Kg Turnip
Preparations
- Peel the potatoes and cut into small cubes. Clean and wash the vegetables. Cut the Chinese cabbage into 1 cm wide (cross) strips, the spring onions into thin rings, and the carrots halve lengthways and cut into slices. Dice the bacon very finely. Cut the meatloaf into thin slices, divide the rib into portions. Carefully leave out the bacon in a large saucepan. Fry the resulting greaves until golden brown. Do not let it burn, otherwise the bacon will be spoiled! (Set plate to 1 – 2).
preparation
- In the fat with the cracklings, sauté the spring onions until they start to turn translucent. Then mix in the carrots and turnip, cook on a low flame for about 10 minutes with the lid closed. Deglaze with water, then add Chinese cabbage and potatoes. Top up with water until everything is well covered. Season with plenty of salt and pepper (it can be a bit too salted, the cabbage and potatoes absorb a lot). Cook gently for 20-30 minutes.
- When the potatoes are cooked, add the meatballs and ribs, seasoning with salt and pepper if necessary. If you like, add thyme and basil. Simmer gently for 1/2 hour, season to taste and serve! Enjoy your meal!
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