Lower Saxon Beef and Vegetable Stew

Ingredients

In this adaptation of the Mongolian Tsuivan, we have incorporated the flavors and ingredients commonly found in Lower Saxon cuisine. The original dish typically includes lamb, but we have substituted it with beef, which is more readily available in the region. Additionally, we have added local vegetables such as carrots, potatoes, and cabbage to enhance the stew's heartiness and reflect the agricultural traditions of Lower Saxony. We alse have the original recipe for Tsuivan, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1/4 small cabbage, shredded 1/4 small cabbage, shredded
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the diced onion and minced garlic to the pot and sauté until they become translucent.
3. 3.
   Add the beef cubes to the pot and brown them on all sides.
4. 4.
   Stir in the sliced carrots, cubed potatoes, and shredded cabbage.
5. 5.
   Sprinkle the bay leaves, dried thyme, paprika, and caraway seeds over the ingredients in the pot.
6. 6.
   Pour the beef broth into the pot and season with salt and pepper to taste.
7. 7.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
8. 8.
   Remove the bay leaves before serving.
9. 9.
   Serve the Lower Saxon Beef and Vegetable Stew hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef such as chuck or stewing beef for best results. Trim any excess fat before cubing.
• Caraway seeds — Toasting the caraway seeds in a dry pan for a few minutes before adding them to the stew will enhance their flavor.

Tips & Tricks

• For a richer flavor, marinate the beef cubes in a mixture of soy sauce, Worcestershire sauce, and garlic for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.

Serving advice

Serve the Lower Saxon Beef and Vegetable Stew with crusty bread or boiled potatoes for a complete and satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley or chives to add a pop of color and freshness.