Vegetable Beef Stew

Ingredients (for 2 people):

2 onions  •  1 garlic clove  •  1 celery stick  •  2 carrots  •  1/4 cup white wine  •  1/4 lbs russet potatoes  •  1/4 lbs white cabbage  •  1 cup vegetable broth  •  4 oz canned white beans  •  6 oz ground beef  •  1/2 egg  •  1 Tbsp tomato paste  •  1 Tbsp bread­crumbs  •  parsley  •  thyme  •  paprika  •  salt and pepper

1 portion contains 500 cal


Finely chop 1 onion and garlic. Mix with ground beef, egg, tomato paste and breadcrumbs. Season with salt, pepper and paprika and form small balls. Heat the oil in a pan and fry the meat balls. Dice remaining onion and celery. Slice carrots. Peel and cut potatoes into bigger cubes, and cut cabbage into strips. Heat 1 tsp of oil in a pot and saute onions. Add carrots, saute for a few minutes and pour in the wine. Add potatoes and broth and boil for 5 minutes. Then put in celery and cabbage and boil for another 3 minutes. Add drained beans and meatballs. Simmer for 5 more minutes and season with herbs and spices.

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