Autumn Stew

For the autumn stew, cut the meat into smaller pieces and fry in the oil. Dice the beet (put on gloves, they stain a lot) and add them.

While the meat is frying with the beets, scald the tomatoes with boiling water, peel off the skins and squeeze out the seeds, then add the tomato flesh to the meat and beets in the saucepan. Cut leeks into rings, add. Dice the celeriac and add it as well. Keep stirring, add a cup or two of water, the bouillon cube and salt and pepper. Wash and chop herbs from the garden (mint, sage, some thyme and very little savory), add to the stew.

While all this is simmering – the autumn stew still looks like a soup – peel and quarter the Heurigen and throw them into the pot as well. Then simmer until the potatoes are soft. By then the celeriac will have broken down, there will be no sign of the leeks, and the meat and beets should be just right. Meal time!

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