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🍲 Hearty Beef and Vegetable Stew

443 kcal · 30 min · 4 servings

Ingredients

• 800 g beef (e.g. shoulder)
• 0.5 tsp peppercorns
• salt
• pepper (from the mill)
• 1 red onion
• 1 onion
• 4 garlic cloves
• 4 small carrots
• 250 g waxy potatoes
• 1 red bell pepper
• 1 zucchini
• 1 unwaxed lemon (zest and juice)
• 1 handful spinach

Instructions

1. 1. Rinse the meat under cold running water and place it in a large pot.
2. 2. Pour in enough cold water to completely cover the meat.
3. 3. Bring the water to a boil.
4. 4. Skim off the foam that rises to the surface with a spoon.
5. 5. Reduce the heat so that the broth simmers gently.
6. 6. Add bay leaves, cloves, and peppercorns to the broth.
7. 7. Let the meat cook for about 2.5 hours on low heat.
8. 8. Ensure the meat does not boil vigorously, and add more water if necessary.
9. 9. Peel the onions and cut them into wedges.
10. 10. Peel the garlic cloves.
11. 11. Peel the carrots and cut them in half lengthwise.
12. 12. Peel the potatoes and cut them into quarters.
13. 13. Wash the peppers, remove the seeds, and cut them into wide strips.
14. 14. Wash the zucchini and slice it into rounds.
15. 15. Remove the cooked meat from the broth and let it cool down.
16. 16. Add the prepared vegetables and the lemon zest to the hot broth.
17. 17. Cook the vegetables on low heat for about 15 minutes.
18. 18. Cut the cooled meat into small pieces.
19. 19. Return the meat pieces to the soup and heat them through.
20. 20. Wash the spinach thoroughly.
21. 21. Stir the spinach into the soup until it wilts.
22. 22. Season the stew with salt, pepper, and lemon juice to taste.
23. 23. Serve the stew hot.

Nutrition per serving

• kcal: 443
• Protein: 44 g · Fett/Fat: 18 g · Carbs: 24 g