So I’ve been wanting to try this recipe for awhile and realized I’ve got a whole big list of first time recipes that sound really good. Just have a few notes of changes for the second time I make it.
First off I’d use more salt (one more tablespoon, I used just one in first batch) and secondly I’d make use of a few small cheesecloth bags for the smaller herbs so they don’t get lost. Would also make things easier when spooning out the floating foam pieces on top. Other than that it came out fantastic!
3 to 4 pounds lean beef, bottom round or rump
1 pound short ribs of beef or pork
1 pound shinbone or other soup bones
1 peeled sweet onion stuck with 3 or more cloves
garlic clove peeled as many as you’d like
1 tablespoon whole white peppercorns
2 tablespoons salt
Fresh parsley
1 bunch celery sliced into 2 inch lengths with leaves reserved
Fresh bay leaves
Fresh thyme
12 carrots peeled and sliced into 2 inch lengths
4 medium potatoes, peeled and quartered
2 small turnips, peeled and quartered
3 leeks, washed and cut into 2 inch lengths
1 cup peas
Place meat and soup bones in a large soup pot and cover with cold water. Add salt. Then put onion, garlic, peppercorns, parsley, celery leaves, bay leaves and thyme into a small cheesecloth bag, add to pot. Bring to a boil. After 5 minutes skim off any foam that has risen to the surface. Cover and simmer for 2 hours.
Skim off foam again and add all remaining vegetables except the peas and cook for 20 to 30 minutes or until just tender. Then add the peas 10 minutes before you’re ready to remove the dish from the heat.
This dish gains flavor as it ages and can be stored in the refrigerator up to two days.
Serve in soup bowls or use the broth for soup and serve the meat and vegetables separately as the French do. Slice the meat thin, remove the bones.
It does take some doing to remove the bones because they are very hot and tender. Once the bones are separated it’s a bit easier.
Enjoy!
Great tasting beef stew!
That’s good you liked it.