Summary

Ingredients

• 0.5 kg ½ beef, streaked from the shoulder
• 0.5 kg ½ pork, streaked from the shoulder
• 1 port. Marrow bone
• 1 small white cabbage
• 1 small savoy cabbage
• 2 celery
• 0.5 kg ½ carrot (s)
• 1 bunch parsnips
• 0.5 kg ½ beans (runner beans)
• 2 kohlrabi
• 0.8 kg potato (s), waxy
• 3 onion (s)
• Garlic to taste
• 1 bunch parsley
• some cumin
• some marjoram
• some paprika, hot as rose
• 1 cube meat stock
• some tomato paste
• 2 pinches black pepper
• 1 pinch (s) chili powder
• 3 pinches salt

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Instructions

1. Wash, roughly clean and peel all the vegetables. Do not throw away sections! Sear the marrow bone in a large saucepan. Add all sections and vegetable remains to the marrow bones, fill up with water and boil well for approx. 1 - 2 hours. Drain through a sieve and collect the broth.
2. Cut the meat into large cubes and the vegetables into small pieces. Sear the meat, then remove it from the pan. Sweat the tomato paste. Add the onions and let them tarnish. Put the meat back in.
3. Layer the vegetables (without the potatoes!) On top of the meat one after the other - first the whole root vegetables, then the cabbage and finally the beans. Fill up with the drained vegetable stock and bring to the boil briefly and then reduce the heat. The cooking time can be varied - the whole thing can also be on the stove for 2-3 hours. Important: Season each layer of the vegetables when layering (to taste) - do not stir during the cooking process!
4. The diced potatoes come on top at the very end. If the cooking time is longer, add 30 - 40 minutes before the end.
5. Sprinkle with freshly chopped parsley before serving. The home-made stock can of course be frozen in advance or replaced with soup cubes.
6. Of course, the stew tastes best when it is warmed up the next day. Leftovers can of course also be frozen well. You can of course vary the vegetables and spices, depending on your taste and market situation.