Beef Stew with Vegetables

Ingredients

• 1.2 kg beef shank slices
• 6 small shallots
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 tbsp olive oil
• 2 Bay leaves
• 6 peppercorns
• Salt
• 6 baby carrots
• 1 stalk leeks
• 3 stalks celery
• 200 g Kohlrabi
• 250 g teltower turnips (or mairübchen)
• 300 g small waxy potatoes
• pepper from grinder

Instructions

1. 1.

   Wash beef shank slices under cold water. Peel shallots. Wash and shake rosemary and thyme dry.

2. 2.

   Heat olive oil in a pot. Add beef shank slices and sear all sides until browned. Add shallots and roast for 1 minute. Add rosemary, thyme, bay leaves, peppercorns, 1 tsp salt and 2 l water; bring to a simmer over medium heat and let cook for 1.5–2 hours.

3. 3.

   Meanwhile wash, trim and cut carrots, leeks, celery, kohlrabi and turnips into pieces. Peel and rinse potatoes. About 30 minutes before the end of cooking, add potatoes to the broth. In the last 20 minutes, add remaining vegetables. Season with salt and pepper and serve.