Beef stew with sprouts and sweet potato

Name: beef stew with sprouts and sweet potato
Total time: 180 min
Yield: 6
Ingredients: 900 gram ribbed; 1 tablespoon mild paprika; 2 teaspoon cinnamon; 50 gram butter; 2 onion; 2 toe garlic; 6 twig thyme; 2 tablespoon balsamic vinegar; 1 pot meat fondue (190 ml); 600 gram hotel sprouts, cleaned; 600 gram sweet potatoes

Ingredients

900 gram ribbed
1 tablespoon mild paprika
2 teaspoon cinnamon
50 gram butter
2 onion
2 toe garlic

6 twig thyme
2 tablespoon balsamic vinegar
1 pot meat fondue (190 ml)
600 gram hotel sprouts, cleaned
600 gram sweet potatoes

Directions

Allow the rib to reach room temperature. Cut the onions, each in 8 parts. Cut the garlic into slices. Clean the potatoes and cut them into 3 cm pieces.
Cut the ribs into pieces of 5 cm and rub them in with salt, freshly ground pepper, paprika and cinnamon. Heat the butter in a frying pan until the foam dries and fry the pieces of meat around brown. Spread onion, garlic and sprigs of thyme between the meat and sprinkle the balsamic vinegar over it. Pour the fond along the edge of the pan. Cook the meat very gently in 2.5-3 hours - if necessary with a flame distributor - until done. After 2 hours add the sprouts and pieces of sweet potato and let simmer.