Grandma's Beef Stew

Ingredients

• 750 g beef brisket
• 2 marrow bones
• 200 g celeriac
• 2 onions
• 4 Carrots
• 2 parsley roots
• 400 g starchy potatoes
• 0.25 head savoy cabbage (ca. 200 g)
• 2 tbsp Vegetable oil
• Salt
• Pepper (freshly ground)
• 0.5 l meat broth
• 1 tsp cumin

Instructions

1. 1.

   Wash the beef, pat dry and cut into equal bite‑sized cubes. Separate marrow from the bones and slice into rounds. Peel and finely dice the celeriac and onions. Peel carrots and parsley roots and slice them. Wash, peel, quarter lengthwise and cube the potatoes. Wash, trim and cut the savoy cabbage into strips.

2. 2.

   Heat oil in a large pot and sear the beef cubes in batches for about 3 minutes on all sides, then remove. Place marrow slices from one bone at the bottom of the pot. Layer meat, potatoes, and vegetables alternately. Sprinkle each layer with salt, pepper, and cumin. Finish by adding remaining marrow slices. Pour in the meat broth, cover the pot, and simmer for about 1½ hours. After cooking, taste the stew again and serve hot in soup bowls.