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Stews: Potato and Carrot Stew with Meatloaf

5 from 5 votes
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 69 kcal

Ingredients
 

  • 100 g Pork belly bacon raw smoked
  • 1 Red Onion
  • 30 g Butter
  • 1 kg Potato
  • 1 kg Carrots
  • 2 tsp Sugar
  • Salt
  • Ground white pepper
  • Ginger seasoning
  • 750 ml Vegetable broth hot
  • 4 Mettenden
  • Finely chopped parsley
  • Coriander fresh, cut

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 69kcalCarbohydrates: 7.3gProtein: 1.6gFat: 3.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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