Beef Vegetable Stew

Ingredients

• 1 onion
• Salt
• black pepper (freshly ground)
• 1 kg beef (e.g., brisket or shoulder)
• 500 g beef bones
• 1 bay leaf
• 6 cloves
• 3 sprigs parsley
• 4 sprigs marjoram
• 4 Carrots
• 2 stalks celery
• 1 leek

Instructions

1. 1.

   Bring 2.5 liters of water to a boil in a large pot. Thoroughly wash and pat dry the meat and bones, then submerge them so they are fully covered with water. Add the bay leaf, marjoram, and parsley sprigs, reduce heat, and simmer for 1½ to 2 hours, skimming off any foam that rises.

2. 2.

   Meanwhile peel the carrots, clean the leek and celery, wash everything, and cut into large pieces. Peel the onion and pierce it with the cloves. Add the prepared vegetables about 40 minutes before the end of cooking time.

3. 3.

   Remove the meat from the soup, slice it, and return it to the pot. Season the beef vegetable stew with salt and pepper to taste and serve.