Beef stew with winter vegetables

Name: beef stew with winter vegetables
Cook time: 30 min
Total time: 180 min
Yield: 4
Cuisine: Dutch
Ingredients: 750 g rib bovine; 2 el coarse Zaanse mustard; 50 g unsalted butter or margarine; 2 toe garlic; 2 winter carrot; 1 celeriac; 1 meat broth tablet; 1 bottle beer at room temperature; 200 ml tap water; 4 sticking potato; 2 leeks; 3 twig celery

Stew prepared with beer, ribs and beef patties, celeriac, winter carrots and leeks.

Ingredients

Directions

Cut the meat into coarse pieces and scoop with the mustard, pepper and salt.
Heat the butter in a frying pan and brown the meat in 5 min. Cut the garlic into slices.
Cut the winter carrot into slices and the celeriac into cubes.
Add the garlic, celeriac and winter carrot and fry for 3 minutes.
Crumble the meat broth tablet over the pan. Pour the beer and warm water with the meat.
Bring the liquid to a boil, reduce the heat and let the meat roast with lid on the pan for 2-2 ½ hours.
Season the meat regularly, and in the meantime cut the potatoes and the leeks into pieces. Add the potato and the leeks halfway through the stew time.
Cut the celery into coarse pieces. Season the stew with salt and pepper and sprinkle with celery.