Hearty noodle stew

Ingredients for 4 servings:

• 1 large leg of beef, approx. 500 g
• 4 tbsp oil
• 1 tbsp tomato paste
• ½ liter of water
• 1 m.-sized onion(s)
• 2 bay leaves
• 2 cloves
• 4 peppercorns
• Salt
• 150 g pasta, e.g. shell pasta
• 300 g carrot(s)
• 1 small cauliflower
• 1 pack of peas, frozen, approx. 300 g
• 1 tbsp sherry
• 1 dashes Worcestershire sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 10 minutes

Wash the meat and pat dry. Heat two tablespoons of oil in a pan. Brown the meat for 3-5 minutes on each side. Add the tomato paste and sweat briefly. Add the water and bring to a boil. Boil for a few minutes, then skim the liquid. Peel and halve the onion, studding each with a bay leaf and a clove. Add the onion halves and peppercorns to the meat. Simmer over low heat for about 1 1/2 hours, stirring occasionally. Cook the pasta in salted water until al dente, drain in a colander, and let drain well. Trim and wash the vegetables. Slice the carrots diagonally. Divide the cauliflower into florets. Remove the meat from the broth, drain, and let cool slightly. Pour the broth through a colander and bring to a boil. Cook the carrot slices and cauliflower florets in it for 10-12 minutes. Remove the meat from the bone, remove any fat and tendons, and chop finely. Add the meat, noodles, and peas to the vegetables and heat briefly. Season to taste.