When the meat is tender after 2 hours of cooking (it should come off the bone on its own), take it out with the bones and let it cool. If the bone marrow has loosened from the bones during cooking and you do not want to dispose of it, "fish" it out of the broth and add it to the meat. When everything has cooled down, loosen the meat from the bones, remove any fat and gelatinous areas, possibly push the bone marrow out of the bones and cut everything roughly into small pieces. Hold ready.
Pour the broth through a sieve and let the collected (boiled) vegetables drain well (if you don't like to throw something away, you can simply snack on the vegetables or dispose of them). If some foam has settled on the wall of the pot while cooking, remove it with kitchen paper and put the stock back into the pot. Then try first of all how flavorful it already is. If necessary, add salt and pepper so that the vegetables and potatoes that have now been added can absorb the seasoning. Later that doesn't work anymore. Then add the carrots, fennel and kohlrabi, bring the broth to a boil and simmer the vegetables for approx. 2 minutes. Then drain the potatoes, add them as well and simmer for another 2 minutes. Then add the zucchini, paprika, chili peppers and spring onions and meat cubes, turn off the heat completely, but leave the pot on for another 4 minutes. The vegetables added last hardly need any cooking time, because they should retain a light bite and their color and not overcook. The remaining heat of the switched off hotplate is sufficient for this.
In the meantime, wash the parsley, pat dry, finely chop and sprinkle the stew with it before serving. If you like it, you can also season this hearty stew with a little Worchester sauce ... and serve it with a slice of hearty farmer's bread.