How to make
Put the halved parsnip root, half an onion, one stalk of celery with the leaves, parsley, bay leaf and beef bone in a pot.
Cover them with plenty of water and boil them for 30 minutes and then season the the finished broth with salt.
Leave it on the lowest setting of the hob to keep it hot until it is used.
Finely chop the spring onions and the onion head, as well as the fresh garlic, celery and peppers. Fry them until they soften in the oil, which is heated over medium heat. Add the peeled and grated tomatoes, paprika and garlic cloves - whole, lightly crushed.
Add the meat, cut into large cubes (Attention! The meat must be at room temperature! ). Once it changes its color, pour the hot broth, by straining it.
Boil under a lid for about 1 hour, by adding water, if necessary, then add the carrot slices and the potatoes in large pieces and boil for another 20 minutes.
Finish off with the peas and season with the spices and salt. Boil the stew for another 8 minutes.
If you wish, you can cut and add the boiled parsnips, which we used for the broth.
Enjoy your meal!
My beef with vegetables is ready.
