Traditional French Beef Stew

A Hearty Beef and Vegetable Medley: A Culinary Delight

If you're looking for a comforting dish that warms your heart and fills your belly, look no further. This savory beef and vegetable stew is not just a meal; it's an experience. The combination of tender beef, earthy vegetables, and aromatic herbs creates a symphony of flavors that will leave you craving more.

Cooking Time

Prepare yourself for about 3 hours and 30 minutes of cooking time. This includes simmering the beef and allowing the vegetables to absorb all the deliciousness of the broth.

Ingredient List

• 1 large onion, quartered
• 6 large leeks, white and pale green parts only, cut into 2.5-inch lengths, divided
• 12 celery ribs, halved crosswise, divided
• 6 medium carrots, peeled and halved crosswise, divided
• 4 meaty beef shanks (approximately 3 pounds), 1.5-inches thick
• 1 (3-pound) beef rump roast or bottom round, tied
• 4 sprigs of parsley
• 4 sprigs of thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1 tablespoon kosher salt, with extra for seasoning
• 8 to 10 (2-inch) marrow bones, divided (optional)
• 8 quarts water
• 6 medium parsnips, peeled and cut into 2-inch lengths
• 6 medium turnips, peeled and quartered
• 1 pound rutabagas, peeled and cut into eighths
• 1/2 pounds small potatoes, unpeeled and scrubbed
• Freshly ground black pepper to taste
• Horseradish or whole grain mustard for serving
• Sour cream for serving

Cooking Instructions

Begin by assembling a large pot. Place the quartered onion along with half of each portion of leeks, celery, and carrots at the bottom. Position the beef shanks and the tied rump roast above the vegetable base. Next, wrap the parsley, thyme, and bay leaves in a damp piece of cheesecloth and secure it to create a fragrant bundle. Introduce this herbal package to the pot, along with the black peppercorns and a tablespoon of kosher salt. Add two marrow bones before pouring in the water. Bring this medley to a robust boil over high heat. Once boiling, lower the heat, partially cover, and let it simmer gently, skimming the surface occasionally, until the roast reaches a marvelously tender state, approximately 2 and a half hours.

Once the beef has reached the desired tenderness, carefully transfer the shanks and roast to a large bowl and keep them warm. Strain the resulting broth and return it to the pot. Allow it to boil fiercely until it reduces down to about 10 cups, taking roughly 45 minutes while skimming off any excess fat that rises to the surface.

Now, it’s time to enhance the broth! Incorporate the remaining leeks, celery, and carrots, along with the parsnips, turnips, and rutabagas. Cover and let it simmer on low heat until the vegetables soften, which should take about 30 minutes. Afterward, add in the remaining marrow bones and the small potatoes, covering once more, and let simmer until the potatoes are tender, around 40 minutes.

Once everything is perfectly cooked, untie the rump roast and slice it against the grain into six to eight portions. Cut the shank meat into 2-inch chunks and return them to the pot for a final warming. Season generously with salt and freshly ground black pepper to your taste. For serving, ladle the broth into shallow bowls, adding the meats, marrow bones, and vegetables. Don’t forget to present horseradish, mustard, and sour cream on the side for a delightful finishing touch!

Enjoy Your Feast!

Dive into this flavorful creation that’s bound to become a beloved dish in your home. Whether it’s for a family gathering or a cozy night in, this beef stew invites everyone to the table to enjoy its hearty goodness.