Beef with vegetables (Print Version)
# Ingredients:
→ Meat
01 -
2.2 lbs boneless beef shoulder, cut into 4 chunks
→ Oil
02 -
2 tablespoons olive oil
→ Liquids
03 -
4 cups chicken broth
04 -
4 cups water
→ Herbs and Spices
05 -
A small bundle of fresh herbs of your choice
06 -
4 garlic cloves
07 -
1 onion with 3 cloves inserted
08 -
Coarse salt and freshly ground pepper, as needed
09 -
Sea salt flakes, as needed
→ Vegetables
10 -
4 peeled carrots
11 -
4 peeled parsnips
12 -
1 small rutabaga, peeled and quartered
13 -
2 leeks
14 -
2 celery stalks
15 -
1 lb green or yellow beans, tied together in 6 small bundles
16 -
12 baby potatoes or fingerlings
17 -
1 small Savoy cabbage, quartered
# Instructions:
01 -
Heat the olive oil in a large pot, searing the meat until browned. Pour in the broth and water, toss in the herbs bundle, garlic, and onion. Sprinkle some coarse salt and pepper. Once it boils, skim off any foam, reduce the heat, cover, and let it simmer for 2 hours over low heat.
02 -
Toss all veggies into the pot. Let them simmer gently for about 20–30 minutes, adding more water if necessary.
03 -
Place the meat on a large serving platter surrounded by the veggies. Spoon over plenty of broth and finish with a sprinkle of sea salt. Serve it with slices of toasted country bread.