Beef Stew with Ravioli
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 3 hrs |
| Total Time | 4 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 bunches soup greens
- 3 onion (s)
- 800 g beef le slice (s), meaty
- 2 bay leaves
- 4 juniper berries
- 8 black peppercorns
- 300 g dumplins
- 0.5 ½ bunch parsley, smooth
- 2 tablespoon sunflower oil
- salt
Print Recipe
Pin Recipe Instructions
- Clean or peel the soup greens, rinse and roughly dice half of them. Halve an onion, but do not peel it off and roast it on the cut surface in a non-stick pan without adding any fat. Then take it out.
- Put the beef leg slices in boiling water for about 3 minutes. Then take it out, rinse and pour off the water. Then put the beef leg slices in a large saucepan with 3 liters of cold water, simmer for 30 minutes and skim off the foam that is created. Then add the roughly diced soup greens, the roasted onion halves, 2 teaspoons of salt, bay leaves, juniper berries and the black peppercorns and let everything simmer for about 3 hours.
- Cut the remaining soup greens into small pieces. Remove the beef leg slices from the soup and strain the soup through a fine sieve and then pour it back into the pot. Remove the meat from the bone and cut into bite-sized cubes. Add to the broth with the finely chopped soup greens and the Maultaschen and simmer for another 15 minutes. Season to taste with a little salt.
- Rinse the parsley, shake dry and finely chop the leaves.
- Peel the remaining two onions and cut into thin rings. Heat the sunflower oil in a pan and roast the onion rings until golden brown. Add to the stew with the chopped parsley.
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