Beef and Vegetable Pot

5 from 6 votes
Prep Time 25 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 35 minutes
Course Dinner
Cuisine European
Servings 5 people



  • 250 g Beef bones 2 pcs. approx.
  • 2 liter Water cold
  • Pepper salt
  • 1 Soup greens
  • 0,5 Parsley root
  • 150 g Fennel
  • 150 g Carrot
  • 150 g Kohlrabi
  • 400 g Potatoes
  • 150 g Zucchini
  • 150 g Red peppers
  • 1 size Red peppers
  • 70 g Spring garlic
  • 5 tsp go. Chopped parsley


Approach meat and broth:

  • Wash the leg discs and bones with cold water and pat dry. Clean the soup greens and parsley roots and chop them roughly. Fill a large, tall saucepan with 2 liters of cold (!) Water, season it with salt and pepper, add slices of bone, bones, soup greens and parsley root and bring it to a boil (initially open). Then turn the heat down so that it boils slightly but cannot boil over. Put a lid on the pot and let it simmer for 2 hours.


  • During this, clean the fennel, cut it into large slices and then into pieces. Peel the carrots and kohlrabi. Cut the carrot into slices, cut the kohlrabi into large pieces. Wash the zucchini. If it is nice and firm on the inside, cut it completely, otherwise just cut the firm into large pieces. Wash and core the peppers and cut into pieces like the previous vegetables. Wash the peppers, cut in half, core and cut the halves crosswise into strips. Clean the spring onions and cut into pieces. Peel and dice the potatoes as before, but keep them in cold water until you are ready to use them.


  • When the meat is tender after 2 hours of cooking (it should come off the bone on its own), take it out with the bones and let it cool. If the bone marrow has loosened from the bones during cooking and you do not want to dispose of it, "fish" it out of the broth and add it to the meat. When everything has cooled down, loosen the meat from the bones, remove any fat and gelatinous areas, possibly push the bone marrow out of the bones and cut everything roughly into small pieces. Hold ready.
  • Pour the broth through a sieve and let the collected (boiled) vegetables drain well (if you don't like to throw something away, you can simply snack on the vegetables or dispose of them). If some foam has settled on the wall of the pot while cooking, remove it with kitchen paper and put the stock back into the pot. Then try first of all how flavorful it already is. If necessary, add salt and pepper so that the vegetables and potatoes that have now been added can absorb the seasoning. Later that doesn't work anymore. Then add the carrots, fennel and kohlrabi, bring the broth to a boil and simmer the vegetables for approx. 2 minutes. Then drain the potatoes, add them as well and simmer for another 2 minutes. Then add the zucchini, paprika, chili peppers and spring onions and meat cubes, turn off the heat completely, but leave the pot on for another 4 minutes. The vegetables added last hardly need any cooking time, because they should retain a light bite and their color and not overcook. The remaining heat of the switched off hotplate is sufficient for this.
  • In the meantime, wash the parsley, pat dry, finely chop and sprinkle the stew with it before serving. If you like it, you can also season this hearty stew with a little Worchester sauce ... and serve it with a slice of hearty farmer's bread.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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