Follow these steps for perfect results
beef stew meat
bay leaf
black peppercorns
garlic
sliced
parsley root
cubed
carrots
cubed
celery
cubed
onion
diced
potatoes
peeled and chopped
savoy cabbage
chopped
leek
sliced
In a large pot, cover the beef stew meat with water.
Bring to a boil and remove any foam as necessary.
Cover the pot and simmer for about 1 hour.
Add bay leaf, black peppercorns, garlic, parsley root (or turnip, if using), 1 carrot, celery, and onion.
Cover and simmer for an additional 1 hour.
Remove the meat and chop into bite-sized pieces.
Strain the broth into a clean pot.
Add remaining raw vegetables and chopped beef to the pot.
Cook for another 30 minutes.
Season to taste and serve.
Expert advice for the best results
For a thicker stew, mix a tablespoon of cornstarch with cold water and stir into the stew during the last 15 minutes of cooking.
Add a splash of red wine for extra depth of flavor.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in a bowl, garnished with fresh parsley.
Serve with crusty bread for dipping.
Serve with a side salad.
A medium-bodied red blend complements the richness of the stew.
Discover the story behind this recipe
A comforting and traditional dish often enjoyed during colder months.
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