👨‍🍳 Instruktioner

1. 1

   Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat.

   💡 Proffstips: Using a Dutch oven ensures even heat distribution.
2. 2

   Add the chopped onions, carrots, and celery. Sauté until softened, about 8-10 minutes.

   ⏱️ 8-10 minutes
3. 3

   Stir in the tomato paste and cook for 1 minute until fragrant.

   ⏱️ 1 minute
4. 4

   Add the sliced Ossenworst to the pot and brown lightly on all sides, about 5 minutes.

   ⏱️ 5 minutes

   💡 Proffstips: Browning the Ossenworst adds depth of flavor.
5. 5

   Pour in the beef broth, scraping up any browned bits from the bottom of the pot.

   💡 Proffstips: Deglazing the pot with broth enhances the stew's flavor.
6. 6

   Add the cubed potatoes, bay leaves, and thyme sprigs. Season with salt and pepper.

7. 7

   Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 1 hour and 15 minutes, or until the vegetables are tender and the flavors have melded.

   ⏱️ 1 hour 15 minutes

   💡 Proffstips: Stir occasionally to prevent sticking.
8. 8

   Remove the bay leaves and thyme sprigs before serving.

9. 9

   Taste and adjust seasoning with salt and pepper if needed. Ladle the stew into bowls and garnish with fresh chopped parsley.

   💡 Proffstips: A dollop of sour cream or a side of crusty bread complements this dish well.