John Myers
Stews: Potato and Carrot Stew with Meatloaf
The perfect stews: potato and carrot stew with meatloaf recipe with a picture and simple step-by-step instructions.
- 100 g Pork belly bacon raw smoked
- 1 piece Onion red
- 30 g Butter
- 1 kg Potato
- 1 kg Carrots
- 2 tsp Sugar
- Salt
- White milled pepper
- Ginger seasoning
- 750 ml Vegetable broth hot
- 4 piece Mettenden
- Finely chopped parsley
- Coriander fresh, cut
- Cut the pork belly into cubes, finely dice the onions. Wash, peel and cut the potatoes and carrots into pieces of equal size. Cut the beef ends into slices.
- Sear the bacon vigorously in a saucepan, add the butter and let it melt. Then add the onions and cook until translucent.
- Next, layer the potatoes, season with salt and pepper. Place the carrots on top and sprinkle with ginger and sugar. Pour hot vegetable stock and cook covered for 15 minutes on medium heat.
- Now the potato and carrot mixture is partially chopped up with a hand blender – depending on how creamy you like it (I may still have many pieces). Now add the meat and cook covered for another 5 minutes.
- In the meantime, roughly chop the parsley and coriander. Add at the end of the cooking time and season again with salt, pepper and possibly ginger.
Facebook Comments