The Best Stew

I made this in a bit of a hurry and just threw in what I found and it's sooooooooo good. Sorry, no pics. (Serves four, time: about 40 minutes)

• 600 g beef, chopped in sugar cube sized pieces
• three large carrots, chopped in "coins"
  
• one medium sized broccoli
• one dl of Sherry
• one tub Creme Fraiche (300 ml)
  
• about two dl of water
• one beef stock cube
• Worcester sauce
• soy sauce
  
• spices: salt, black pepper (ground + a few whole pepper corns), ginger, thyme, rosemary, nutmeg, bay leaves (I also added a couple of fresh basil leaves)
  
• (boiled rice for serving - try boiling with a tbs of oil and a vegetable stock cube)

Fry the meat in a big casserole, not too hot, until it has color. Add a little bit of oil if needed, and/or a little bit of water. Add the carrot "coins" and let them fry a little as well. After maybe five minutes pour in the Sherry, the water and the stock cube. Let it simmer for maybe five or ten minutes until the carrots are a bit soft, then add the broccoli, chopped in to bite-sized pieces. Add more water if needed, let simmer for another five to ten minutes, then add Worcester sauce (a lot! like a tbs or so!), soy sauce, spices (nutmeg being the most important one, use lots) and creme fraiche. (No, do not use sour cream, it is not the same.) Simmer for another five to ten minutes. When it's almost done, taste and add more of anything you feel is needed - salt, soy, Worcester, Sherry, nutmeg...

And that's it. Serve with rice.