Old German potato pot

Ingredients for 4 servings:

• 500 g beef for braising
• 40 g clarified butter
• 250 ml meat broth
• 250 ml white wine
• 500 g potato(s), floury, waxy
• 2 stalk(s) leeks
• 4 carrots
• ½ celeriac
• 1 parsley root(s)
• 4 tomatoes, fully ripe
• Salt and pepper, white
• ½ tsp basil, dried
• ½ tsp thyme, shredded
• ½ tsp marjoram
• 220 g chanterelles
• 125 ml sour cream, thick
• 1 tbsp chives

Instructions

Working time approx. 55 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 20 minutes

Cut the beef into bite-sized cubes and brown them vigorously in the hot clarified butter. Pour in 1/8 liter each of meat broth and white wine, cover, and simmer for 45 minutes over moderate heat. In the meantime, peel and dice the washed potatoes. Trim and wash the leeks and cut them into rings, including the green leafy parts. Peel or scrape the carrots, celery root, and parsley root. Slice the carrots, dice the celery root, and finely chop the parsley root. Peel the tomatoes, cut them into eighths, and remove the green stem ends. Add everything to the meat, top up with the remaining liquid, and season with salt, pepper, and herbs. Cover and simmer for 25 minutes. Five minutes before the end of the cooking time, add the chanterelles and their liquid to the pot. Just before serving, stir in the sour cream. Serve the stew sprinkled with the chives. The wine with which the dish was prepared goes well with it.