A tasty and filling stew with prime rib and root vegetables. Prime rib, parsnip and celeriac in combination give a characteristic taste.
The sirloin is located on the shoulder of the beef between the entrecote and the neck. It is a juicy and flavorful part of the meat that is usually used to make stews, roasts or slow cookers. The sirloin is known for its tenderness and typical meaty flavor. It is also a common ingredient in many traditional dishes such as pulled beef and beef bourgogne. The sirloin is also popular to grill or roast to a medium rare or medium temperature to highlight the flavor and juiciness.
6-8 servings
1 kg prime rib
2 celery stalks
2 yellow onions
2 medium carrots
4 garlic cloves
2 cans crushed tomatoes
2 dl water (rinse the cans with crushed tomatoes)
3 dl red wine
2 meat bouillon cubes
2 tsp dried oregano
1 tsp dried thyme
0.5 tsp black pepper
2 tsp salt
2 tbsp ketchup
2 pkg bacon
3 medium potatoes
2 medium parsnips
1 piece celeriac
10 cm leek
3 tsp granulated sugar
3 tsp cocoa or 20 g dark chocolate (can be omitted)
Peel the meat and cut it into 2×2 cm pieces.
Brown the meat.
Grate the carrots and cut the celery stalks, yellow onion and garlic into smaller pieces.
Place ingredients in a pot. Cook over low heat for about 90 minutes.
Cut the bacon into smaller pieces and fry in a pan.
Peel and cut the potatoes, parsnips, leeks and celeriac into pieces.
When the meat has cooked for 90 minutes, add the ingredients and cook for another 15 minutes.
Season with salt and pepper.
