Stew with cumin and quick hachee

Name: stew with cumin and quick hachee
Total time: 25 min
Yield: 4
Ingredients: 4 tablespoon olive oil; 900 gram baby; 500 gram root ball; 2 onion; 1.5 teaspoon cumin powder (djinten); 200 milliliters Meat bouillon; 50 gram butter; 500 gram beef; 1.5 tablespoon hache herbs; 1 tablespoon cornstarch; 2 tablespoon parsley

Ingredients

4 tablespoon olive oil
900 gram baby
500 gram root ball
2 onion
1.5 teaspoon cumin powder (djinten)
200 milliliters Meat bouillon

50 gram butter
500 gram beef
1.5 tablespoon hache herbs
1 tablespoon cornstarch
2 tablespoon parsley

Directions

Heat the oil and fry the potatoes, carrots, half of the onions and the cumin 2-3 minutes.
Pour in the stock and simmer gently in 12-14 minutes. Stir frequently.
Heat the butter for the beef stew and fry the meat with the rest of the onions in about 2 minutes until golden brown.
Add the hache herbs, pepper and 400 ml of warm water. Slowly simmer for 3-4 minutes.
Tie with diluted cornstarch and season with salt and pepper.
Let the potato and carrot balls whole or stamp them coarsely. Sprinkle with the parsley and serve the beef steak in a single bowl.