Ingredients with Measurements:
- 1 lb. beef stew meat, cut into small cubes
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tbsp. vegetable oil
- 2 lbs. rutabaga (steckrüben), peeled and cut into small cubes
- 4 medium potatoes, peeled and cut into small cubes
- 4 cups beef broth
- 1 bay leaf
- 1 tsp. dried thyme
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, stirring occasionally.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
4. Add the rutabaga and potatoes to the pot and stir to combine.
5. Pour in the beef broth and add the bay leaf and dried thyme.
6. Season with salt and pepper, to taste.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 45-50 minutes, or until the vegetables are tender and the beef is cooked through.
8. Remove the bay leaf from the pot.
9. Ladle the steckrübeneintopf into bowls and garnish with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for browning the beef stew meat, then low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Total fat: 14g
Saturated fat: 3g
Cholesterol: 70mg
Sodium: 800mg
Total carbohydrates: 28g
Dietary fiber: 5g
Sugar: 7g
Protein: 28g
Substitutions for ingredients:
- Beef stew meat can be substituted with pork or chicken.
- Vegetable oil can be substituted with olive oil or canola oil.
- Beef broth can be substituted with chicken or vegetable broth.
- Fresh thyme can be substituted with 1/2 tsp. dried thyme.
Variations:
- Add chopped carrots or celery to the pot for extra vegetables.
- Use different herbs, such as rosemary or oregano, for a different flavor profile.
- Add a can of diced tomatoes for a slightly tangy flavor.
Tips and tricks:
- Cut the rutabaga and potatoes into small, uniform cubes to ensure even cooking.
- Brown the beef stew meat in batches to avoid overcrowding the pot and steaming the meat instead of browning it.
- Taste the steckrübeneintopf and adjust the seasoning as needed before serving.
Storage instructions:
Store any leftover steckrübeneintopf in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steckrübeneintopf in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the steckrübeneintopf in bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley is a simple and classic garnish for this soup.
Pairings:
Serve the steckrübeneintopf with a crusty bread or rolls for dipping into the soup.
Suggested side dishes:
A simple green salad or roasted vegetables would be a great side dish for this soup.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a bit longer to reduce and thicken.
Food safety advice:
Make sure the beef stew meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Steckrübeneintopf is a traditional German soup made with rutabaga, potatoes, and beef or pork.
Flavor profiles:
This soup is hearty and savory, with a slightly sweet and earthy flavor from the rutabaga.
Serving suggestions:
Serve the steckrübeneintopf as a main course for a cozy and comforting meal.
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Region: German
Taste: Savory, Tangy, Earthy, Herbal, Comforting