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.