Ingredients

• 2 tablespoons butter
• 2 tablespoons oil
• 1 1⁄2 lbs beef rump, cut into 1 inch cubes and patted dry (or 3/4 pound beef rump and 3/4 pound pork shoulder)
• 1 onion, chopped
• 1⁄3 cup parsley, chopped
• 1 tablespoon celery root, chopped
• 1 cup beef broth
• 1 tomatoes, peeled, seeded and chopped
• 1 teaspoon paprika
• 1⁄3 teaspoon salt
• 1⁄4 teaspoon pepper
• 4 potatoes, peeled and cubed
• 3 carrots, diced
• 1 cup green beans, trimmed and broken into 2-inch pieces
• 2 tablespoons chives, snipped (garnish)

Directions

1. In a large dutch oven over high heat melt butter with the oil and then add meat in batches and brown on all sides.
2. Remove meat with a slotted spoon and set aside.
3. Reduce heat to medium and add next 3 ingredients (onion – celery) and cook stirring for 5 minutes.
4. Stir in beef broth and next 4 ingredients (tomato – pepper) and return meat to the pot.
5. Cover with layers of the vegetables (potatoes – green beans).
6. Reduce heat to low, cover and cook for 1 hour or until meat is tender.
7. Garnish with chives.