Meat and vegetable stew, grandmother's style

Ingredients for 10 servings:

• ½ kg beef, marbled from the shoulder
• ½ kg pork, streaky from the shoulder
• 1 serving of marrow bone
• 1 small white cabbage
• 1 small savoy cabbage
• 2 celery
• ½ kg carrot(s)
• 1 bunch parsnips
• ½ kg beans (runner beans)
• 2 kohlrabi
• 0.8 kg potatoes, waxy
• 3 onions
• Garlic to taste
• 1 bunch of parsley
• some caraway
• some marjoram
• some paprika powder, hot
• 1 cube of meat broth
• some tomato paste
• 2 pinch(s) pepper, black
• 1 pinch of chili powder
• 3 pinches of salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

Oms Hildes Allerlei – can be varied according to taste

Wash all vegetables, roughly clean, and peel them. Don’t discard any scraps! Sear the marrow bone in a large pot. Add all scraps and leftover vegetables to the marrow bones, fill with water, and simmer thoroughly for about 1-2 hours. Drain through a sieve, reserving the stock. Cut the meat into large cubes and the vegetables into small pieces. Sear the meat, then remove from the pot. Sauté the tomato paste. Add the onions and let them soften until translucent. Add the meat again. Layer the vegetables (without the potatoes!) one after the other on top of the meat – first the root vegetables, then the cabbage, and finally the beans. Top with the drained vegetable stock, bring to a boil briefly, and then reduce the heat. The cooking time can be varied – the whole thing can even stand on the stovetop for 2-3 hours. Important: Season each layer of vegetables (to taste) as you layer them – do not stir during cooking! The diced potatoes go on top at the very end. If cooking for a longer time, add the vegetables 30-40 minutes before the end. Sprinkle with freshly chopped parsley before serving. The homemade stock can, of course, be frozen in advance or replaced with stock cubes. The stew tastes best reheated the next day. Leftovers can also be frozen. You can also vary the vegetables and spices, depending on your taste and market conditions.