Vegetable Beef Stew

Vegetable Beef Stew

Yield: 2


  • 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

One portion contains

  • 500 calories


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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