This unforeseen breezy May brings a springly, light beef stew for 2 to the table for a tasty and protein beginning of the week!
400 gr beef cut into bite-sized chunks (bottom round roast, cheap and lean cut of meat)
2 carrots, peeled and roughly chopped
1 leek, roughly chopped
1 celery stalk, roughly chopped
1 teaspoon of tomato paste
Set a pot on the stove over medium-high heat with the carrots, the leek, the celery stalk (roughly chopped) and the tomato paste. Flavour with a pinch of ginger, nutmeg, salt and 2 cups of water, some olive oil for 10 min.
Rub the meat with salt and pepper then brush the chuncks with the mustard and flour them.
Put the immersion blender* into the pot for less than a minute then add the beef chuncks, 1/2 cup of white wine and other water, if necessary, to cover all the meat.
Simmer covered for 30/40 min.
This is a very light and fresh version stew with no milk, cream, cinnamon and cloves that are more suitable for winter time.
*If you don't have an immersion blender or a food processor, you can cut all the vegetables in very small pieces ans simmer for 20 min.