Beef stew with savoy cabbage

Ingredients for 4 servings:

• 500 g beef (1 medium-sized beef leg slice)
• 2 m.-sized onion(s)
• 1 bunch of soup vegetables
• 1 stalk(s) leek
• 1 large carrot(s)
• 4 leaves savoy cabbage, large
• 30 g pearl barley
• 2 tbsp beef broth extract
• salt and pepper
• possibly Maggi

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Good old cooking

Bring the leg of shank to a boil in about 1.5 liters of salted water – do not fry. Reduce the heat until it is just simmering. Simmer gently for about 2 hours. Wash and trim the vegetables. Halfway through the cooking time, dice the onions, chop the savoy cabbage, soup vegetables, carrot, and leek into large pieces, and add them to the pot. Not too small pieces, as otherwise they will become too soft. I also add some coarse pepper at this point. Meanwhile, cook the pearl barley in vegetable stock and refresh with cold water. Set aside. Once boiling, remove the meat and season the stew with salt, pepper, and, if desired, 1-2 tablespoons of liquid beef stock. Cut the meat into bite-sized pieces and add to the stew along with the pearl barley. The stew can now be further seasoned, e.g., with Maggi, salt, and pepper. A hearty dish that can also be cooked in advance and frozen in portions.