Beetroot is a wonderful vegetable, but it needs a long period of cooking. This is when its natural sweetness and aroma come to shine. The sweetness of the beetroot and the saltiness of the blue cheese are the perfect pair in this wonderful beetroot stew.
Ingredients
- 500 g roast beef
- 150 g blue cheese
- 1 large onion
- 3 beetroots
- 2 potatoes
- 1 tbsp lemon juice
- 2 dl meat stock
- 2 tbsp tomato puree
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tbsp honey
- 3 teaspoons dried thyme
- 1 tablespoon of cooking oil
Instructions
- Chop the meat, chop the onion, peel and chop the potatoes and beetroot.
- Add oil to the pan and brown the onion. Then add the meat to the pan as well. Brown nicely.
- In a large bowl, combine all the ingredients – including the shredded cheese and the meat from the pan.
- Give it a good stir and put the whole thing into a clay pot with a lid.
- Pour the meat stock over the top. Bake the beetroot stew in a 210C oven, first for three quarters of an hour with the lid on and then for half an hour without the lid so that the beetroot stew gratinates nicely on the surface.
- Top with more blue cheese and place the beetroot stew on the table to rest for 15 minutes before eating.
Nutrition (values are an approximate guide)
Calories: 461kcal | Carbohydrates: 35g | Protein: 40g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 3022mg | Potassium: 1189mg | Fiber: 5g | Sugar: 11g | Vitamin A: 381IU | Vitamin C: 85mg | Calcium: 596mg | Iron: 5mg
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Last Updated on September 2, 2022 by Flavorado
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