Summary

Ingredients

• 1 ½ kg beef soup meat, lean
• 3 onion (s), medium-sized
• 2 bay leaves
• 3 clove (s)
• 5 juniper berries
• 300 g potato (s), floury cookin
• 200 g celeriac
• 300 g carrot (s)
• 600 g Brussels sprouts
• 1 leek, small
• 3 stalks lovage
• salt
• pepper
• 1 bunch marjoram (or freeze-dried)

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Instructions

1. Wash the soup meat (I prefer boiled beef), cover with 1 1/2 liters of water and bring to the boil. You can also put the meat in boiling water, this will keep it super juicy, but the broth will not be as strong. It`s the same with really good soup meat. If possible, do not skim off the foam, but stir in well.
2. Peel and halve the onions and add them to the saucepan with the seasoning ingredients. Then let everything simmer gently over medium heat for about 2 hours.
3. In the meantime, peel and wash the potatoes and celery and cut into large cubes. Peel, wash and slice the carrots as well. Clean, wash and halve the Brussels sprouts. Clean and wash the leek and cut into slices. Wash the lovage, shake dry, chop finely.
4. Remove the meat from the broth. Sieve the broth, then bring to the boil again. Add the vegetables and lovage to the broth, simmer for about 15 minutes.
5. In the meantime, cut the beef into large cubes, add to the broth and bring to the boil briefly. Then season the stew well with salt and pepper. Wash the marjoram, shake dry, pluck the leaves from the stems and finely chop except for a few for garnish.
6. Arrange the Brussels sprouts stew in a beautiful soup tureen, sprinkle with the chopped marjoram. Garnish with the remaining marjoram leaves.