Beef Stew with Savoy Cabbage

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Beef Stew with Savoy Cabbage
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Health Score:
9,8 / 10
25 min.
ready in 2 h. 55 min.
Ready in


2 bunches Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion, about 250 grams)
1 onion
2 cloves
1 kilogram Beef (such as chuck or rib)
3 marrow bone
1 tablespoon vegetable oil
1 bay leaf
freshly ground peppers
3 carrots
250 grams Celery root
½ Savoy cabbage
smooth parsley (for garnish)
How healthy are the main ingredients?
BeefonionclovessaltcarrotSavoy cabbage

Preparation steps


Rinse and dry soup vegetables and chop. Peel onion and pierce with the cloves. Rinse the meat and the marrow bones. Cut the meat into large pieces and fry in a large pot in hot vegetable oil until brown. Remove the meat from the pot and brown the bones. Remove from the pot and brown the soup vegetables and onion. Pour in cold water and place the meat, bones, onion and soup vegetables in pot. Everything should be covered with water. Add bay leaf and bring to a boil. Skim rising foam. Reduce the heat to low temperature and cook until the meat is tender, 2-2.5 hours.


Meanwhile, peel carrots and celery root. Cut celery root into cubes and cut carrots into sticks. Trim cabbage, cut into strips and rinse in a colander.


Once the meat is cooked, lift meat and bones from the broth and set aside. Remove bay leaf. Strain stock through a sieve lined with a cloth into a clean pot, add the celery root and carrots, cut the meat into slices and return to pot along with marrow bones. Cook about 10 minutes more and season with salt and pepper. Serve in soup plates garnished with parsley.