7,8 / 10
2 h. 20 min.
This recipe is rich in protein but low in carbs and contains valuable minerals and vitamins from the carrots and celery, including folate and vitamin A.
You can add other vegetables or potatoes to the stew as well and serve it over a bed of rice or couscous.
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Bring 5 pints (about 2 1/2 liters) water to a boil in a large pot. Wash the beef and bones, pat dry and place in the pot (make sure that everything is covered with water). Add the bay leaf, majoram, parsley, then reduce the heat and simmer for 1 1/2 - 2 hours. Remove any scum.
In the meantime peel the carrots, wash and trim the leek and celery and roughly chop. Peel the onion and press the cloves into it. Place the prepared vegetables into the pot about 40 minutes towards the end of cooking time.
Take the meat out of the pot, cut into slices and place back into the pot. Season to taste with salt and pepper and serve.