A comforting French stew featuring tender beef, seasonal vegetables, and aromatic broth for warm, hearty meals.
# What You’ll Need:
→ Meats
01 - 1.54 lb beef chuck or brisket, cut into large chunks
02 - 1 beef marrow bone (optional, for richer broth)
→ Vegetables
03 - 3 large carrots, peeled and cut into large pieces
04 - 2 leeks, cleaned and cut into 2 inch pieces
05 - 3 potatoes, peeled and halved
06 - 2 onions, one studded with 2 cloves
07 - 2 celery stalks, cut into large pieces
08 - 1 small turnip, peeled and quartered
→ Aromatics & Seasoning
09 - 2 bay leaves
10 - 4 sprigs fresh thyme or 1 tsp dried thyme
11 - 6 whole black peppercorns
12 - 2 garlic cloves, smashed
13 - 1 tablespoon salt
14 - Freshly ground black pepper, to taste
→ Serving
15 - Dijon mustard
16 - Cornichons (optional)
17 - Rustic bread
# Directions:
01 - Place beef, marrow bone, and studded onion in a large stockpot. Cover with about 2.6 quarts cold water and bring to a gentle boil, skimming off any foam.
02 - Add bay leaves, thyme, peppercorns, smashed garlic, and salt. Reduce heat to a simmer and cook uncovered for 1 hour.
03 - Add carrots, celery, and turnip to the pot. Continue simmering for 45 minutes.
04 - Add leeks and potatoes. Simmer until meat and vegetables are tender, approximately 45 minutes more.
05 - Adjust seasoning with salt and pepper as needed. Remove marrow bone and studded onion. Arrange meat and vegetables on a large platter and serve hot broth in bowls with mustard, cornichons, and rustic bread.
