Brussels sprouts and beef stew

Ingredients

Directions

1. 1

   Wash the meat and bring to the boil covered with 1 1/2 litres of water. Skim off foam. Cut onions in half and put them in the pot with bay leaves, cloves and juniper berries. Let it boil for about 2 hours at medium heat.

2. 2

   Meanwhile peel and wash the potatoes and celery and cut them into cubes of about 2 cm. Peel, wash and slice the carrots. Clean, wash and halve the Brussels sprouts. Clean, wash and slice the leek.

3. 3

   Remove meat from the broth. Pour stock through a sieve and bring to the boil again. Add vegetables and cook for about 15 minutes. In the meantime cut meat into cubes of about 3 cm and add to the stock.

4. 4

   Bring to the boil. Season beef stew with salt and pepper to taste. Wash the marjoram and pluck the leaves from the stems, keeping some of the stems for garnishing. Fill the Brussels sprouts and beef pot into a soup tureen, sprinkle with marjoram and garnish.