The weather has been pretty stormy in recent time. The perfect excuse to stay inside and make a beef roulade stew with winter vegetables in port. The winter vegetables and winter spices make up for a delicious sweet aroma.
I used beef roulade for this stew. Then I added winter vegetables like carrots, parsnip and bell pepper. The additional sweet aroma comes from red port wine and gingerbread spices. This is something completely different from the classical stew with trappist beer.
In fact I wanted to use some kind of gingerbread for the sauce. Unfortunately supermarkets here (Berlin, Germany) don’t sell it (in this time of the year). After searching two of them I decided to use toast bread. I am thinking of introducing homemade gingerbread here ;-).
The inspiration for this recipe comes from a Dutch foodblog (Myfoodblog). They have the recipe wÃth gingerbread, but without parsnip and bell pepper. I like lots of vegetables, therefore I added an extra selection of winter vegetables. That is what I like with stews: you can vary a lot with the ingredients and portions up to your own taste and inspiration. And availability of course…
If you like surprising stews you may also be interested in these recipes:
- Stew of chicken hearts with pumpkin and mushroom
- Fish stew with green and white asparagus
- Super savoury coq au vin
- Pointed cabbage stew with Schupfnudel