Autumn Stew with Fennel and Red Beets

For the autumn stew with fennel and red beets, heat oil in a pan and fry the beef cut into cubes.

Meanwhile (wearing gloves!) peel the red beets and cut them into pieces of about 2×2 cm. Add the paradeis pulp to the beef and fry very briefly, deglaze with paradeis sauce and add water. Add the beet, bring everything to the boil and transfer to a saucepan. Season with salt, pepper and possibly with soup cubes. Simmer on low heat for 10 minutes, watch the clock.

Now dice the potatoes and add them. Then add the fennel cut into narrow slices and then into pieces. Then also cut the parsley root and add. When the beef is already simmering for about 40 minutes it should be soft. Add the chopped pumpkin and sliced zucchini to the autumn stew with fennel and beets and cook until everything is soft. Serve with fine leaves of beet, parsley and fennel.

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