Beef stew

Ingredients for 4 servings:

• 600 g soup vegetables (carrot, parsley root, celeriac, leek)
• 2 onions
• 1 leg slice(s), from beef (approx. 750 g)
• 2 bay leaves
• 1 tsp peppercorns, black
• some salt
• 200 g noodles, soup noodles (e.g. small shell noodles)
• 1 bunch of chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

like grandma’s

Clean the soup vegetables. Peel the carrot, parsley root, and celery. Dice the vegetables into 1 cm cubes. Clean the leek, halve lengthwise, rinse, and also dice into 1 cm cubes. Cover and set aside half of the soup vegetables and the leek. Halve the unpeeled onions. Place the shin, onions, the other half of the soup vegetables, bay leaves, and peppercorns in a large pot. Add 2 liters of cold water, cover, and bring to a boil. Add 1 heaped teaspoon of salt and simmer over low heat for 2 hours. Remove the meat from the broth and set aside. Pour the broth through a sieve into a pot. Add the reserved soup vegetables and leek. Cover, bring to a boil, and simmer over low heat for 10 minutes. Add the noodles and cook in the broth according to the package instructions. Meanwhile, remove the meat from the bone, removing any tendons and fat. Dice the meat into 2 cm cubes and add to the broth. Finely chop the chives. Season the soup to taste and serve sprinkled with chives.