Beef Stew with Vegetables and Herb Sauce

Ingredients

• 400 g beef bones
• Salt
• 1 bundle vegetable mix
• 1 onion
• 700 g beef (pre-cooked, e.g., brisket, shoulder, rib)
• 1 bay leaf
• 400 g firm boiling potatoes
• 16 small carrots
• 4 stalks celery
• 6 Spring Onions
• 60 g mixed herbs (chives, parsley, borage, sorrel, sorrel)
• 200 g natural yogurt
• 100 g crème fraîche
• 100 g crème fraîche
• 2 chopped garlic cloves
• 2 hard-boiled eggs
• 1 tbsp Lemon Juice
• 2 tbsp sorrel

Instructions

1. 1.

   Rinse the bones and bring to a boil in plenty of salted water. Skim off foam as it forms. Clean the vegetable mix and onion, cut into large pieces. Wash the beef and add with the vegetables, onion, and bay leaf to the bones. Ensure the meat is fully covered by water. Reduce heat and simmer just above boiling for 1½–2 hours, skimming foam frequently.

2. 2.

   Meanwhile peel, wash, and boil potatoes in salted water for 30 minutes.

3. 3.

   Peel carrots, leaving a 1 cm green tip.

4. 4.

   Wash celery and spring onions, trim, slice into rounds. Blanch carrots in boiling salted water for 4 minutes, shock in cold water, and drain well.

5. 5.

   For the green sauce, wash herbs, shake dry, strip leaves from stems, and blend with yogurt, crème fraîche, sour cream, garlic, and eggs until smooth. Season with salt, pepper, and lemon juice.

6. 6.

   In a hot pan melt butter and sauté vegetables for 3–5 minutes while stirring. Season with salt and pepper.

7. 7.

   Drain potatoes and let them steam off briefly.

8. 8.

   Remove the finished stew from the pot, slice, and plate with potatoes, vegetables, and green sauce. Garnish with sorrel leaves before serving.