Summer vegetable stew

Ingredients for 4 servings:

• 2 onions
• 500 g beef
• 30 g oil
• 1 ½ liters of water
• 1 small garlic clove(s)
• 1 kohlrabi
• 2 m.-large carrot(s)
• 1 small cauliflower
• 150 g peas, young
• 1 stalk(s) leek
• 200 g beans
• 150 g celeriac
• 1 tsp salt
• 1 vegetable stock cube
• Pepper (steak)
• Parsley

Instructions

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

Finely slice the peeled onions and sauté them briefly with the evenly diced beef and the crushed garlic clove. Then add about 1.5 liters of water, add salt and stock cubes, and simmer over moderate heat for about 1.5 hours. Meanwhile, wash and trim the vegetables and cut them into even pieces (cubes or sticks). Add the carrots, celery, and kohlrabi to the beef broth. After another 10 minutes, add the beans, cauliflower, and peas. Simmer for another 15 minutes. Finally, stir in the finely chopped leek. Season to taste with salt and freshly chopped parsley, and add a pepper mill at the table.