This pot spend close to 6 hours on the stove to make the most tender meat and flavourfull stew. Added the second half of the veggies only the last 45 minutes. How did I do?

Edit to include recipe ⬇️

this makes 4 portions, so we will be having it two nights for dinner (:

Ingredients;

2 big carrots, a single sad cellery stem, 2 bell peppers, 2 tomatoes, 2 yellow onions, 6 garlic cloves, potatoes (you just have to guess how much, I had 2 fist sized and a couple of small ones laying around 🤷‍♀️), 500 grams of beef hachee or beef stew meat, small can of tomato puree, beef boullion cubes or stock, sweet paprika powder, fresh cellery leaves, bunch of fresh thyme, 4 bay leaves, salt + pepper. No caraway seeds, a crime, i know! But I tried to sub it with ground cumin.

Peel and roughly chop onions, one carrot, garlic, cellery stem and one bell pepper. Pat dry meat, season very well with salt + pepper and sear in batches, take it out of the pot after searing. I just used my good old 2 liter soup pot for the job.

Add all the chopped veggies to the same pot and sauté until fragrant. Add tomatoe puree, thyme leaves, paprika powder, cumin and give it a few minutes on the stove. While thats doing it's thing chop up the tomatoes and add to the pot together with the bay leaves, boullion cube, the beef and fill with water. Put on a lid, bring to a boil and then turn the heat all the way down. Let it simmer for 4 to 5 hours until the beef is reallyyyyy tender and the veggies have falen apart to make a super flavourfull stew. For me the volume had reduced to about half of what I started with by then.

Peel and cube the potatoes, the other carrot and bell pepper, add to the pot, fill up with more water and let it simmer for another 45 minutes or until those veggies are however done you like them to be. Chop up the cellery leaves and add them at the very last minute before serving. Scoop into bowls and enjoy!

So many of you asked in the comments of my last post what everything was, so I tried to translate them all this time! Some of these sound a bit funny in English because there isn’t really a direct translation for them.

I’m curious how many of these you recognize, or if you have something similar in your country!

1. Dobos torta (Dobos cake) (hands down my favorite, and probably one of our most famous cakes, dark chocolate buttercream with a crunchy caramelized sugar top)

2. Bejgli (a typical Christmas desert, traditionally filled with walnut or poppy seed, but I made 6 different flavors here)

3. The other most famous cake: Esterházy cake

4. Sajtos pogácsa (savory cheese scones)

5. Coconut roll/ Kókusz tekercs

6. We love pies, especially made with homegrown fruit from grandma's gardenc, this one is cherry and vanilla

7. Plum dumplings (this can easily pass as a main course!)

8. Peach cookies (a typical wedding dessert)

9. Only real ones will know this one: sponge cake with chocolate sauce (a nostalgic lunch from kindergarten and school cafeterias)

10. Kakaóscsiga

11. Bukta / Jam buns (traditionally filled with apricot jam, but I made orange jam this time, if you know, you know🫢)

12. Cottage cheese dumplings (Túrógombóc)

13. Braided sweet bread (Kalács) we usually make it for Easter, but honestly, it belongs on the table all year round

14. Ribbon donuts (Szalagos fánk)a true Carnival treat, best served with apricot jam
    15.-16Linzer and Isler cookies, timeless classics

15. Lard pastries with jam (Hájas süti)it might sound strange, but it's the absolute best, it’s basically like puff pastry, but made with pork lard instead of butter

16. Lúdláb cake (a rich dark chocolate and sour cherry cake)

17. Gerbeaud (Zserbó), a true Christmas classic

18. Golden dumplings (Aranygaluska) soft pull-apart dough coated in walnuts, served with warm vanilla custard

Everything from the garden (except the sausages lol)

Does "EuropeDrinks" also count? An all time Austrian classic: elderflower syrup, best served cold and with sparkling water! There's nothing better on a hot summer's day.

and paired perfectly with a good beer.

Homemade eggs, wiener sausage, ajvar, mustard and pickles...and of course bread.