Celeriac and carrot simmered with diced beef in a lemony, lightly sweet broth until tender. A gluten-free, high-protein winter stew.
Ingredients
Instructions
- 1
Peel the celeriac, cut into large chunks and toss with half the lemon juice to prevent browning. Cut the carrots into thick rounds.
- 2
Heat the olive oil in a wide pot and cook the beef over medium-high heat for 6-8 minutes. Add the finely chopped onion and cook for 5 more minutes.
- 3
Add the water; once it boils, cover and simmer on low heat for 35 minutes until the beef begins to soften.
- 4
Add the celeriac, carrots, remaining lemon juice, sugar and salt. Cover and simmer for 30-35 minutes until a fork easily pierces the celeriac.
- 5
Remove from the heat, rest for 10 minutes and serve warm.
Nutrition
Per serving
| Calories | 246 kcal |
|---|---|
| Protein | 13 g |
| Carbs | 19 g |
| Fat | 14 g |
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