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My kitchen's filled with pure comfort today: a traditional carrot stew bubbling on the stove. This hearty, feel-good dish instantly takes me back to grandma's cooking. With juicy carrots, crisp potatoes and just the right spices, it's ready in 45 minutes and warms you inside and out.
Why I adore this hearty stew
What I really value about this stew is how flexible it is. It's packed with healthy veggies, really fills you up and the whole family enjoys it. We sometimes add little meatballs, sometimes keep it vegetarian. It tastes even better the next day – perfect for cooking ahead.
What you'll need
For my favorite stew, I grab 500g fresh carrots, 400g waxy potatoes, one big onion and two garlic cloves. A spoon of clarified butter creates the perfect base, plus 1 liter of hot vegetable stock. If you want, throw in some smoked sausages. A teaspoon of mustard, bay leaf, marjoram and a splash of vinegar bring everything together.
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Foolproof preparation steps
I start by sautéing onions, garlic and mustard in clarified butter. Then carrots and potatoes go in, quick stir-fry, then pour in hot broth. Season with bay leaf, marjoram, salt and pepper. After simmering for 25 minutes, I add the sausages, let everything sit for another 5 minutes, finish with vinegar – done.
My cooking secrets
The potatoes should definitely be waxy ones, so they hold their shape. For extra flavor I sometimes use smoked sausage or bacon. It's also great without meat. And the best part: it's almost tastier when reheated.
What I serve alongside
We always enjoy fresh baguette or crusty rye bread with it. Sometimes I'll add frankfurters or smoked pork. In the vegetarian version, smoked paprika powder gives that savory touch.
Keeping it fresh longer
In an airtight container, this stew stays good in the fridge for easily three days. When reheated, the flavors get even more intense. Any leftovers get frozen in portions – perfect for busy days.
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Adapting with the seasons
In spring I'll toss in fresh leeks or green beans. Fall and winter are ideal for parsnips or pumpkin. The base stays the same, but the extra ingredients make it feel new and exciting every time.
Clarified butter makes all the difference
Clarified butter is a must for me in this stew. It doesn't just add that unique flavor, but lets the veggies brown perfectly. Since it has a higher smoke point than regular butter, nothing burns.
For special occasions
I often make this stew for guests too. A touch of nutmeg or a few drops of truffle oil make it really fancy. Served in pretty bowls, topped with fresh herbs, it looks truly festive.
Without animal products
For the vegan version, I skip the sausages and just use vegetable broth. Smoked paprika powder and crispy roasted chickpeas provide that hearty flavor. Just as tasty and really filling.
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A taste of tradition
This stew is genuine German comfort food to me. A feel-good meal that connects generations. Made with simple ingredients and lots of love, it tastes just like grandma's – simply unbeatable.
Frequently Asked Questions
- → Can I make this stew ahead of time?
- Definitely, it’s even tastier the next day. Pop it in the fridge where it’ll be good for about 2 to 3 days.
- → What kind of sausage should I use?
- Most folks use smoked sausages like Mettwurst, but Wiener sausages are awesome too.
- → What’s the deal with adding herb vinegar?
- A splash of vinegar perks up the taste and brings a fresh kick to the pot.