Pichelsteiner Stew

Ingredients

• 600 g beef (e.g., boneless top sirloin, lean)
• 100 g knollensellerie (cylindrical celery root)
• 1 kohlrabi
• 1 parsley root
• 200 g Green beans
• 2 Spring Onions
• 100 g cauliflower
• 150 g Brussels sprouts
• 150 g white cabbage
• 1 Zucchini
• Salt
• black pepper (freshly ground)
• dried Marjoram
• nutmeg
• 800 ml beef broth
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Rinse the beef under running cold water, pat dry and cut into bite-sized cubes. Peel and cube the celery root, kohlrabi, and parsley root. Wash and trim the green beans. Break the cauliflower into florets. Rinse, trim, and cut the spring onions into 3-4 cm pieces. Trim the Brussels sprouts and make cross cuts on the stem. Trim the white cabbage and slice into strips. Layer the vegetables alternately with the beef cubes in a pot.

2. 2.

   Season each layer with salt, pepper, marjoram, and nutmeg. Cover everything with broth and simmer gently covered over low heat for about 1 hour. Season with salt and pepper to taste and serve sprinkled with parsley.