by ShowFoodChef
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ShowFoodChef's Notes:
1 1/2 pound Beef (cubed) Ask a question about this ingredient
1 pound Pork (cubed) Ask a question about this ingredient
1/2 pound Veal (cubed) Ask a question about this ingredient
1 pound Potatoes (cubed) Ask a question about this ingredient
2 Leeks (cut across in slivers) Ask a question about this ingredient
3 Carrots (cut in thin circles) Ask a question about this ingredient
1/2 Celeriac Root (peeled and cubed) Ask a question about this ingredient
1 tablespoon Parsley (chopped) Ask a question about this ingredient
2 tablespoons Clarified Butter Ask a question about this ingredient
32 ounces Beef Stock Ask a question about this ingredient
In a large bowl, combine all the veggies. In another bowl, combine all the meat.
Ask a question about this stepIn a large pot, melt the butter on low/med. Add a layer of meat to the bottom of the pot, then a layer of veggies (salt and pepper).
Ask a question about this stepContinue to layer the meat, then veggies and seasonings until all is used. Pour the stock over and just to cover.
Ask a question about this stepHeat the stew to a simmer, cover and cook on low for about 2 hours. Sprinkle with fresh chopped parsley and serve.
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Kari is the manager of Whisk, a kitchenware store in Brooklyn.
