Recipe

On a snowy evening in Warsaw, with the radiator warming the kitchen, you take out the Geedel Vegetable Processor to prepare a traditional Polish radish and beef stew. White radish, sweet and juicy in the colder months, pairs perfectly with slow-cooked beef for a dish that comforts from the inside out. What used to be uneven hand-cut slices are now uniform shreds in seconds. With the salad spinner to dry the carrot shreds (keeping the stew rich) and the liquid whisk to smooth the beef broth, this fragrant stew simmers for an hour, filling your home with an aroma that brings everyone to the table with their bowls ready.  

Ingredients (Serves 3)  

250g beef brisket (cut into 2cm cubes)  

1 medium white radish (peeled)  

1 carrot  

½ onion  

1 potato (peeled)  

500ml beef broth  

1 tbsp tomato paste  

1 dried bay leaf  

¼ tsp salt  

A pinch of black pepper  

1 tsp chopped parsley (for garnish)  

Instructions  

1. Shred the Vegetables: Even & Flavor-Ready  

Cut the white radish, carrot, onion, and potato into 3cm chunks. Load them into the Geedel Vegetable Processor and rotate five times—white radish becomes tender white strands (keeping their natural sweetness), carrot turns into bright orange shreds, onion into soft slices, and potato into pale yellow strips. Uniform shreds wrap evenly around the beef and absorb the rich broth, saving 15 minutes compared to hand-cutting.  

2. Dry the Radish & Carrot: Keep the Stew Rich  

Transfer the radish and carrot shreds to the Geedel Salad Spinner and spin for 10 seconds. Removing excess moisture prevents a watery stew and helps the potato shreds hold their texture without turning mushy.  

3. Sear & Simmer: Deep, Hearty Flavors

Melt 1 tbsp butter in a pot. Sear the beef cubes until lightly browned, then set aside. In the same pot, sauté the onion shreds for 3 minutes until fragrant. Add tomato paste and stir for 1 minute. Add the dried radish and carrot shreds and cook for 2 more minutes. Pour in the beef broth, return the beef to the pot, and add the bay leaf. Bring to a boil, then simmer over low heat for 45 minutes. Add the potato shreds and cook for another 15 minutes until the beef is tender.  

4. Thicken the Broth: Smooth & Savory  

Mix 2 tbsp of stew broth with 1 tsp flour into a paste. Clean the Geedel container, add 100ml of broth and the flour mixture, then blend with the liquid whisk for 15 seconds until smooth. Stir back into the stew and simmer for 5 minutes—the broth will thicken beautifully, coating every strand and cube.  

Conclusion

This Polish-style shredded beef stew brings winter warmth with tender beef and sweet root vegetables in a silky broth, made effortlessly with the Geedel Vegetable Processor. Serve with dark rye bread for an authentic, comforting meal that satisfies both heart and stomach.