Discover the recipe for beef stew, a traditional dish to prepare the day before as it tastes much better when reheated. Perfect for large family meals.
Peel the onion and pierce it with 3 cloves. Tie the parsley stems with string or a cooking elastic. Tie the meat or wrap it with a cooking elastic.
Place the meat in a large pot with the onion, parsley, bay leaf, chopped celery, peppercorns, and salt. Cover with water to the appropriate level (about 2 liters). Bring to a boil and skim until no more foam forms.
Cover and let simmer gently for at least two hours.
Then add the peeled carrots and turnips and let cook for an additional 30 minutes. After this time, trim the green tops of the leeks, slice them in half, rinse them to remove any dirt, and add them to the stew. Cook for an additional 30 minutes.
Strain the stew through a sieve. Remove the onion, parsley, and bay leaves. Place the carrots, turnips, and leeks in a serving dish.
To finish, remove the string from the meat and cut it into large pieces. Remove the gelatinous parts (this is the tendon that has cooked) and arrange the meat with the vegetables. Serve this dish with potatoes.
0 servings
4
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