John Myers
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Beef Stockpot
The perfect beef stockpot recipe with a picture and simple step-by-step instructions.
For the broth:
- 300 g Boneless beef
- 400 g Beef from the ladder
- 2,5 liter Boiling water
- 2 teaspoon Salt
- 0,5 teaspoon Black pepper from the mill
- 1 Onion
Inlay:
- 2 size Potatoes
- 1 Carrot
- 1 Fresh root parsley
- 2 small May beets (Navetten)
- 100 g French beans fresh
- 100 g Brussels sprouts fresh
- 200 g Savoy cabbage leaves
- 1 teaspoon Caraway seeds
- 1 teaspoon Savory spice
- 2 Splash Tabasco
- 1 bunch Chopped parsley until smooth
- Rinse the meat under cold water and then add it to the boiling water, bring to the boil briefly, then season with pepper and salt and reduce the heat.
- Cut the onion into thick slices and fry it well in a dry pan lined with aluminum foil and add the browned onion slices to the meat. Simmer gently in an open pot for about 90 minutes.
- During this time, clean the potatoes and vegetables for the garnish and cut into pieces suitable for soup, that is: Dice the potatoes, carrots, root parsley and turnips, quarter the Brussels sprouts, divide the beans into 5 cm long pieces and first remove the central rib from the savoy cabbage leaves and then cut into stains.
- When the meat is soft, lift it out of the broth and add the potatoes, carrots, root parsley, turnips and savoy cabbage with the caraway seeds. Simmer over medium heat for about 10 minutes.
- During this time, cut the slightly cooled meat into cubes. Now add the Brussels sprouts and beans with the savory to the soup, fold in the meat cubes and cook everything together for another 10 minutes.
- All vegetables now have a slight bite – they still look quite appetizing in color – and each piece still has its own great fresh taste – and that’s exactly how we love our vegetable stews.
- Season the beef saucepan to taste again, add a little salt and pepper if necessary and serve sprinkled with chopped parsley. I spiced it up with Tabasco because my Toni likes everything “spicy”.
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