Beef Stew with Vegetables

Ingredients

• 2 kg beef steak
• 1 kg soup bones
• 1 parsley root
• 2 carrots
• 0.5 celery root
• 2 thin leek stalks
• 1 onion
• 1 tsp black peppercorns
• 1 bay leaf
• 1 tsp thyme
• 1 kg small boiled potatoes
• 800 g beetroot
• Salt
• 1 Green Chili Pepper
• 1 piece fresh ginger (5 cm)
• 1 piece horseradish root (ca. 4 cm)
• 1 piece cinnamon stick (3 cm)
• 60 g sugar
• 400 ml sherry vinegar
• 2 sour apples

Instructions

1. 1.

   Wash, trim and cook beetroot in salted water for 50-60 minutes until firm.

2. 2.

   Wash, deseed and dice chili peppers. Peel ginger and horseradish and chop roughly. Combine with cinnamon stick, sugar, a pinch of salt and vinegar in about 500 ml water and simmer for 5 minutes.

3. 3.

   While beetroot is still hot, peel, halve and slice thinly. Peel apples, quarter, core and also slice thinly.

4. 4.

   Layer beetroot and apples in hot rinsed twist-off jars, cover with the hot broth. Seal jars and let steep for at least 3 days.

5. 5.

   Place soup bones in a pot, cover with water, bring to a boil once, then strain the bones into a sieve, rinse thoroughly. Put bones back in a large pot, add 3 l water, 1 tsp salt and bring to a boil again. Wash meat and add to bones, reduce heat and simmer for about 2 hours, skimming foam repeatedly.

6. 6.

   Clean root vegetables and leek, roughly chop them.

7. 7.

   Peel onion, halve it and brown heavily in a hot pan without fat. Add vegetables, leek, onion halves, spices and peppercorns to the meat and continue simmering uncovered for about an hour. The meat is done when it can be pierced easily with a fork.

8. 8.

   Remove meat from broth and slice across the grain into finger‑thick slices. Strain broth through a sieve and keep aside. Arrange meat on a plate, drizzle with some broth, place soup vegetables and warmed boiled potatoes on top, and serve beetroot pickles alongside.