John Myers
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Beef Stew – with Marrow Balls
The perfect beef stew – with marrow balls recipe with a picture and simple step-by-step instructions.
For the beef stew:
- 2 Leg disks
- 5 Carrots
- 1 pole Leek
- 5 Small onions
- 5 Stalks of celery
- 1 liter Water
- Salt, black pepper, if necessary some lovage
- 1 bunch Parsely
For the marrow balls:
- 2 The marrow of 2 marrow bones
- 3 Eßl Breadcrumbs
- 1 Egg
- 1 Teaspoon. Chopped parsley
For the marrow balls:
- With the leg disks, make sure that there are large marrow bones in them – or buy 1-2 marrow boils separately if necessary. Release the bones. and dissolve the pulp in a pan or saucepan over low heat. Pour the liquid pulp separately into a bowl. Mix with the egg and breadcrumbs and the beaten parsley, add salt, black. Season with pepper and nutmeg, then let it soak for 15 minutes, shape into dumplings and place in the refrigerator. Briefly put in boiling water, shift down and let stand for 5-10 minutes. It goes directly into the soup (stew) just before serving, but has to boil briefly so that it does not dissolve.
For the beef stew
- Clean the vegetables and cut them into small pieces. Then fry the omitted marrow bones with the onions and root vegetables. Also the parsley stalks. Chop the remaining parsley and sprinkle on top to serve. Deglaze with cold water and add the meat of the leg slices and simmer for 1 hour. Take out the meat and cut into cubes. Fish out the marrow bones and the parsley stalks (it becomes easier if you tie the stalks together with butcher’s string). with
- Add the marrow balls and bring to the boil briefly. Sprinkle with freshly chopped parsley before serving.
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