Beef roulade stew with winter vegetables in port

Beef roulade stew with winter vegetables in port

Typical winter vegetables and sweet spices make this beef roulade stew with winter vegetables in port outstanding. The perfect reason to stay inside.
Beef roulade stew with winter vegetables in port
Beef roulade stew with winter vegetables in port

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.

Beef roulade stew with winter vegetables in port

Beef roulade stew with winter vegetables in port

Typical winter vegetables and sweet spices make this beef roulade stew with winter vegetables in port outstanding. The perfect reason to stay inside.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Cuisine Belgian
Servings 4 persons

Ingredients
  

  • 750 gram beef roulade cut into pieces of 2-5 cm
  • 400 ml port wine red
  • 3 carrots
  • 150 gram parsnip
  • 1 bell pepper red
  • 2 onions
  • 2 cloves garlic
  • 1 tablespoon gingerbread spices
  • 2 bay leaves
  • 2 star anise
  • pepper
  • salt
  • 2 slices toast bread breadcrumbs cut into small pieces

Instructions
 

  • Cut the beef roulade in pieces of 2-5 cm.
  • Roughly chop the vegetables: carrots, parsnip, bell pepper, onion. Press the garlic cloves.
  • Bake the onion for a few minutes in some olive oil.
  • Then add the pieces of beef roulade and bake them for a few minutes.
  • Add the red port wine and bring the stew to a boil again.
  • Add the vegetables and the spices: carrots, parsnip, bell pepper, gingerbread spices, pepper, salt, star anise, bay leaves.
  • Cut the breadcrumbs of the toast bread into small pieces and add them to the stew.
  • Let the stew simmer on low heat for about one hour.

Notes

While the stew is simmering you have more than enough time to make delicious mashed potatoes.
Instead of toast bread you may also use gingerbread for an additional flavour. This was my original plan, until I found out the supermarkets here don’t sell on regular basis.
Keyword beef roulade, port, stew, winter vegetables

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 wíth 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:

2 comments on “Beef roulade stew with winter vegetables in portAdd yours →

  1. Even in Berlin you should be able to find Soßenlebkuchen year round. One manufacturer is Leupoldt, but there is more than one. It is used as a thickening agent in Sauerbraten, a german roast that spends a week in vinegar and spices. It sounds as if the Lebkuchen (ginger bread) might fit the bill. If you don’t find it in lesser venues go to the KdW – they have everything 🙂

    1. Thanks a lot for the feedback! I know I can find it in specialised stores or KDW. But I didn’t have time and hadn’t expected that Kaufland and City REWE in my neighbourhood don’t have it. Next time I prepare better 😉

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