Vegetable and Beef Stew

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Vegetable and Beef Stew
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 20 min.
Ready in

Ingredients

for
4
Ingredients
250 grams Beef brisket
250 grams Veal breast
250 grams Pork neck
2 marrow bone
400 grams starchy potatoes
½ Celery root
2 onions
4 carrots
2 Parsnips
300 grams Savoy cabbage
2 tablespoons vegetable oil
800 milliliters Beef broth
salt
freshly ground peppers
1 teaspoon Caraway
2 tablespoons finely chopped parsley
How healthy are the main ingredients?
potatoSavoy cabbageparsleyonioncarrotParsnip

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Rinse the meat and cut into bite-size cubes. Remove the marrow from the bones and cut into slices. Peel the potatoes, celery and onions and dice. Peel the carrots and parsnips and cut into slices. Cut the leeks in half lengthwise, fan, rinse, cut off the ends and cut the leeks into rings. Cut out the savoy stalk and cut the cabbage into thin strips.

2.

Heat the oil in a large saucepan and sear the meat cubes on all sides. Remove and keep warm. Place the half of the bone marrow slices on the pan base. Layer by layer top with the meat, potatoes and vegetables and season each layer with salt, pepper and cumin. Use the remaining marrow slices for the top layer. Pour the broth over top, close the pot well and cook in a preheated oven for 1.5 hours. Serve garnished with parsley.