Stewed beef with vegetables in sweet and sour sauce

Ingredients:

• 1.7 kg beef ribs, cut into 6 pieces
• Coarse salt and freshly ground pepper
• 2 tbsp. l. olive oil
• 2 medium onions, chopped
• 4 cloves garlic, thinly sliced
• 2 stalks celery, coarsely chopped
• 1 cup chopped celery leaves
• 2 tbsp paprika
• 1/4 cup tomato paste
• 1 bunch Swiss chard (chard), coarsely chopped
• 1/3 cup freshly squeezed lemon juice
• 5 feathers green onions, chop coarsely
• 600 g beets, peeled and cut into large cubes
• 500 g carrots, peeled and cut into large cubes
• 500 gr. sweet potatoes, peel and cut into large cubes
• 1 tbsp. sugar

Preparation:

1. Preheat oven to 180°C (350°F). Season the beef ribs with salt and pepper. Heat olive oil in a Dutch oven or ovenproof pan over high heat. Add the beef ribs and sear on all sides for 10 minutes. Transfer the ribs to a platter.
2. Place the onion, garlic, celery stalks, and paprika in a roasting pan and cook, stirring, until the onion is soft, about 4 minutes. Add the tomato paste and cook for 4 minutes. Pour in 6 cups of water, add 2 teaspoons of salt, and stir. Add the beef ribs and bring to a simmer. Cover the roasting pan and place in the oven for 1 hour 30 minutes.
3. Meanwhile, puree the Swiss chard, lemon juice, green onions, celery leaves, 1 1/2 cups water, and 1 teaspoon salt in a blender. Remove the roasting pan from the oven and stir in the chard puree, vegetables (beets, carrots, sweet potatoes), and sugar. Return the roasting pan to the oven and continue cooking, uncovered, until the meat and vegetables are tender, 1 1/2 to 2 hours. Remove any bones from the meat and skim any fat from the surface of the sauce. Transfer the meat and vegetables to shallow bowls and pour the sauce over them.