Beef and vegetable stew from the oven

Ingredients for 10 servings:

• 2 kg beef, diced (breast or thigh)
• 200 g bacon, diced
• 4 marrow bones
• 3 liters of beef broth, homemade or instant
• 500 g onion(s)
• 500 g carrot(s)
• 500 g leek
• 500 g kohlrabi
• 500 g celery
• 500 g white cabbage
• 500 g potatoes
• 4 tsp, leveled salt
• 4 tbsp tomato paste
• 1 bunch of chopped parsley or chives
• salt and pepper
• nutmeg

Instructions

Working time approx. 45 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

rustic dish, low effort due to oven cooking.

Preheat the oven to 200°C (top/bottom heat, fan oven: 180°C). Cut the meat into bite-sized pieces and the onions into coarse strips. In a bowl, mix the meat pieces, marrow bones, and onion strips well with the tomato paste. Place the bacon cubes in a large roasting pan and spread the meat mixture on top. Place the covered roasting pan on the bottom rack (on the oven rack) in the oven and let it simmer for a while (25-30 minutes). During this time, clean the vegetables and cut them into bite-sized pieces. By this time, the meat should be slightly sautéed. Remove the roasting pan from the oven, deglaze the meat with the stock, and stir well. Place the vegetables and chopped parsley on top of the meat (potatoes last), season with salt, and pour over the remaining stock. Return the covered roasting pan to the oven for 2.5 hours. Then let it cook for a further 15 minutes with the oven turned off. Season with pepper, salt, and nutmeg. Sprinkle with chives or parsley. This goes well with white bread, and if you like, you can add a dollop of crème fraîche to the dish. Convenient: It doesn’t need to be stirred during the entire cooking time. It’s possible to extend the cooking time as needed—simply reduce the heat accordingly after adding the vegetables (e.g., 140°C = 3 1/2 hours). I often do this if I have other things to do during the cooking time, like shopping, etc., and it guarantees that nothing will burn.