Spicy beef ragout with maple syrup and white beans

Ingredients for 4 servings:

• 500 g carrot(s)
• 2 onions
• 1 kg beef goulash
• 2 tbsp rapeseed oil
• 5 tbsp maple syrup
• 4 tbsp orange juice
• 500 ml tomato juice
• 500 ml broth, clear
• e.g. salt and pepper
• 2 bay leaves
• 1 jar white beans
• 1 orange(s), untreated, zest thereof
• 2 tsp cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

to prepare well

Peel and slice the carrots. Dice the onions. Wash the beef goulash and pat dry. Heat the oil in a roasting pan and then fry vigorously in two batches (if you have a large roasting pan, you can fry everything in one batch). Remove the beef goulash and sauté the onions in the drippings. Add the maple syrup to the onions and caramelize lightly. Then add the carrots, fry briefly, and deglaze with orange juice. Add the beef goulash with tomato juice and broth and season with salt and pepper. Add the bay leaves and simmer everything in a covered roasting pan for about 2 hours. Meanwhile, rinse the white beans thoroughly in a sieve and drain. Once the goulash is cooked, add the white beans and the grated orange zest and cook for a further 5 minutes. Mix the cornstarch with a little water to thicken the goulash. Season to taste as needed. Tip: If you like, you can add some sour cream.