Summary

Ingredients

• 2 kg beef, diced (bow or brisket)
• 200 g bacon, diced
• 4 marrow bones
• 3 liters beef broth, homemade or instant
• 500 g onion (s)
• 500 g carrot (s)
• 500 g leek
• 500 g kohlrabi
• 500 g celery
• 500 g white cabbae
• 500 g potato (s)
• 4 teaspoons, leveled salt
• 4 tablespoon tomato paste
• 1 bunch parsley, chopped or chives rolls
• salt and pepper
• nutmeg

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Instructions

1. Preheat the oven to 200 ° C (top / bottom heat, convection: 180 ° C). Cut the meat into bite-sized pieces and the onions into coarse strips. Mix the pieces of meat, marrowbones and onion strips well with the tomato paste in a bowl.
2. Put the bacon cubes in a large roasting pan and spread the meat mixture on top. Place the closed roasting pan on the lower rail (on the rack) in the oven and let it sear a little (25 - 30 min.).
3. During this time, clean the vegetables and cut them into bite-sized pieces. In the meantime, the meat should be seared a bit. Take the roasting pan out of the oven, deglaze the meat with the stock, stir well. Place the vegetables with the chopped parsley on the meat (potatoes last), season with salt and pour the rest of the broth on top.
4. Put the closed roaster back in the oven for 2 1/2 hours. Then let it cook for 15 minutes with the oven switched off. Season to taste with pepper, salt and nutmeg. Sprinkle with chives or parsley.
5. White bread tastes good with it, and if you like it, you can put a dollop of creme fraîche on your plate.
6. Practical: it does not have to be stirred during the entire cooking time. It is possible to delay the cooking time as required - simply reduce the heat accordingly after filling with the vegetables (e.g. 140 ° C = 3 1/2 hours). I do this more often if there are other things to do during cooking, e.g., purchases etc. and it is guaranteed not to burn anything.