austrian

Beef and Root Vegetable Ragout with Horseradish Cream

This braised dish pairs beef stewing meat, cubed with celery root, diced, beef broth and sour cream. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

30 g Carbohydrates

38 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

141g beef stewing meat, cubed 353 kcal
94g carrots, diced 39 kcal
126g celery root, diced 53 kcal
47g onion, chopped 19 kcal
196g beef broth 12 kcal
8g olive oil 71 kcal
47g sour cream 93 kcal
16g prepared horseradish 8 kcal
1g bay leaf 2 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

olive oilsaltblack pepper
Season beef with salt and black pepper. Heat olive oil in a small pot over medium-high and brown beef 4 to 5 minutes.
onion
Add onion and cook 2 minutes, scraping up browned bits.
carrotscelery rootbeef brothbay leaf
Add carrots and celery root; stir 2 minutes. Pour in broth and add bay leaf.
Cover and simmer gently 40 to 50 minutes until beef is tender and sauce is reduced. Uncover for the last 10 minutes if needed.
sour creamprepared horseradish
Mix sour cream with prepared horseradish.
sour creamprepared horseradishbay leaf
Remove bay leaf. Serve ragout topped with horseradish cream.