John Myers
Stew: Celery with Carrots and Potatoes
The perfect stew: celery with carrots and potatoes recipe with a picture and simple step-by-step instructions.
- 3 tbsp Rapeseed oil
- 3 piece Celery with leaves
- 1 piece Medium sized carrot
- 3 piece Potatoes
- 1 Onion
- 1 Red peppers
- 500 ml Beef broth
- 50 g Italian style salami
- Clean the vegetables and cut the celery and carrots into slices and the potatoes and onions into cubes. Cut the peppers lengthways, remove the seeds and the white skin and cut into thin rings – Chop the greens from the celery.
- Fry the vegetables except the greens from the celery in the oil and deglaze with the broth. Bring to the boil, reduce a little at medium temperature and cook for 15 minutes at low temperature with the lid closed.
- In the meantime, cut the salami into small pieces and fry in a little fat. Add to the stew along with the celery greens.
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