Beef and vegetable stew for a whole weekend
This nutritious beef vegetable stew can be enough with some planning for the weekend! Maybe you're renovating right now - or are planning a television marathon with movies of the fifties - who knows?
Anyway, it's nice when a big pot of delicious food is ready and you can extend it with minimal effort.
You need:
2 kg of lean beef for the soup
3 kg of potatoes
4 kg of carrots
3 onions
2 cloves of garlic
750 g frozen beans
500 g peas
250 g pearl barley
1 half cabbage, about 700 g
Meat broth extract from the glass, or from cubes
5 tomatoes
Pepper, salt, marjoram, savory, 3 bay leaves, and 5 allspice kernels
Plenty of water - always refill
A few old rolls, diced, oil for frying
A very large pot - 7 or 10 L, a smaller pot - to cook vegetables on the following days, several tightly closed containers for meat, vegetables
-----
That is how it goes:
It starts very comfortably:
In the smaller pot the meat is cooked with 2 onions, unpeeled, 2 bay leaves and pepper. Just cover with water and cook over low heat for about one and a half hours, possibly a little longer.
Then lift the meat out of the pot, wait until it is no longer boiling hot and then cut into cubes. The "Gezadder" remove, so tendons, skin, everything that does not suit you.
Now the cubes are divided into three portions and portions two and three are placed in a container in the refrigerator.
The remaining broth is poured through a sieve and comes in the big pot. Brush and peel 2 pounds of potatoes and 2 pounds of carrots and cut them into pieces, half of the cabbage is cut and comes to it.
Also 3 tomatoes, diced, 150 g pearl barley, 1 onion, chopped - this is cooked for about 12 minutes gently in broth.
Season well with allspice, bay leaf, pepper, salt and herbs. Now add the frozen vegetables: 150 g peas and 250 g green beans.
Now add one third of the cooked meat cubes, simmer for another 5 minutes. Do not cook too long - every vegetable should still be recognizable.
Shortly before serving you roast bread cubes in a pan with garlic in olive oil golden brown. Then you scatter the cubes over the filled plates.
-----------
Now you have a delicious stew that is very filling.
Over the next few days, half of the remaining vegetables are cut into small pieces and cooked in an extra pot with broth and salt and pepper. As well as the pearl barley. Finally comes back to the frozen vegetables.
This will fill up the yesterday's pot. It may be added extra broth and portions 2 and 3 of beef.
Shortly before the meal roast bun cubes and serve.
If any of you do not like barley, they can easily be replaced with short noodles or rice. I prefer barley because of the nutty taste. I wish good appetite!
For a change, I recommend to serve a different dessert every day.
1st day - blueberries in yoghurt, 2nd day - ice cream from the frozen chest, 3rd day fried banana with lemon and honey and a little cinnamon.
