Beef and Vegetable Stew
recipe

A delicious and hearty beef and vegetable stew perfect for cold winter days!
Preparation Time: 2 hours
Serving Size: 4-6 servings
Ingredients:
- 600 g beef chuck or brisket, diced
- 2 bay leaves
- 3 carrots, chopped
- 1 rutabaga, diced
- 4 potatoes, diced
- 1 leek, sliced
- 2 tablespoons oil
- 6 dl beef broth
- Salt and pepper to taste
Instructions:
1. Heat the oil in a large pot and brown the diced beef well.
2. Add the sliced leek and sauté for a moment until softened.
3. Stir in the chopped carrots, rutabaga, and diced potatoes. Mix the ingredients well.
4. Add the bay leaves and beef broth. Bring to a boil, then reduce the heat.
5. Let the stew simmer on low heat for about 1.5 hours, until the meat is tender and the vegetables are cooked.
6. Season with salt and pepper before serving.
Nutritional Information (per serving):
Calories: 450 kcal
Protein: 40 g
Carbohydrates: 35 g
Fat: 20 g
Fiber: 5 g

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