Vegetable Beef Stew

Ingredients

• 800 g beef (e.g., shoulder)
• 0.5 tsp Peppercorns
• Salt
• ground black pepper
• 1 Red Onion
• 1 vegetable onion
• 4 Garlic cloves
• 4 small carrots
• 250 g waxy potatoes
• 1 red bell pepper
• 1 Zucchini
• 1 untreated lemon (zest and juice)
• a handful of spinach leaves

Instructions

1. 1.

   Rinse the beef and place it in a pot. Cover with cold water and bring to a boil. Skim off any foam, reduce heat, and add bay leaf, cloves, and peppercorns to the broth. Simmer for about 2.5 hours just below boiling point, adding more water if needed.

2. 2.

   Meanwhile, peel and cut the onions into wedges, peel the garlic, peel and halve the carrots lengthwise, quarter the potatoes, slice the bell pepper into wide strips, and slice the zucchini into rounds.

3. 3.

   Remove the cooked beef from the pot and let it cool.

4. 4.

   Add the vegetables and lemon zest to about 600 ml of hot broth and simmer gently for about 15 minutes. Cut the cooled beef into small pieces and return them to the soup until heated through. Add the spinach, stir in, and allow it to wilt. Season the stew with salt, pepper, and lemon juice before serving.