Beef stew

Ingredients for 4 servings:

• 800 g beef (rump)
• 4 tbsp oil
• Salt and pepper, black from the mill
• 2 m.-sized onion(s)
• 750 ml beef broth
• 250 g carrot(s)
• 2 kohlrabi (about 400 grams)
• Marjoram, shredded
• Horseradish, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Rinse the meat under cold running water, pat dry, and cut into bite-sized pieces. Peel and finely dice the onions. Heat the oil in a large pan or roasting pan, brown the meat, season with salt and pepper, add the diced onions, and brown. Pour in the hot stock and braise the meat for 30 minutes. Meanwhile, wash and peel the carrots and kohlrabi. Slice the carrots and dice the kohlrabi. Add to the meat along with the shredded marjoram and braise everything for another 20 minutes. Finally, season with salt, pepper, and freshly grated horseradish. I recommend serving with spaetzle and lamb’s lettuce.