Beef Stew Ii

Our tip: With fennel, always use the tender fennel greens as well, they give the dishes a wonderful aroma!

Rinse the leg slice and bring to a boil in cold water. Skim and simmer on low heat for about 1/2 hour.

Rinse soup vegetables, clean and cut into wedges. Peel kohlrabi, quarter and cut into narrow slices. Cook the greens in salted water for 35 minutes.

Remove the leg slice from the clear soup and let it cool down a little bit. In the meantime, cook the vegetables in the clear soup for 30 minutes. Remove bones, fat and tendons from meat and cut into small pieces. Season half of the green core, vegetables, clear soup and meat with salt and pepper and dress with chopped parsley.

Tips for freezing: Pour remaining stew into a large freezer container, cool, seal and label. Freeze for a maximum of 6 months.

For this stew you can use other cereal grains besides the germs, such as rye or possibly wheat, but they must be soaked for one night. The grains replace potatoes, which would change their consistency by freezing.

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