This classic French beef stew is made with various cuts of meat, loads of vegetables and a selection of herbs, to create a slow-cooked meal that offers a hearty combination of ingredients as well as a flavour-packed broth. Try this recipe when you have time to let it simmer.
- 1 kg beef shoulder, cut into four pieces
- 1 beef cheek
- 8 cloves
- 2 onions, peeled, halved
- 2 beef bones with marrow
- 6 leeks, white parts only
- 2 celery roots, peeled
- 1 bouquet garni (2 bay leaves, 1 thyme sprig, 4 parsley stalks)
- salt and pepper
- 6 litres cold water
- 4 potatoes, peeled, halved
- 8 small turnips
- 5 baby carrots
- ½ head small cabbage, cut into six pieces
- 5 black peppercorns
- 1 tbsp sea salt
- finely chopped parsley, to serve
- sea salt
- Dijon mustard
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place beef shoulder and beef cheek in a large saucepan. Cover with cold water. Bring to boil and skim surface to remove impurities. Remove from heat and transfer beef to a plate. Discard water and clean the pan. Return meat to pan.
Push cloves into onion, then add to the saucepan. Add beef bones, leek, celery and bouquet garni and season with salt and pepper. Cover with the cold water.
Bring to the boil and skim surface to remove impurities. Reduce heat to a slow simmer, skim surface again and cook, uncovered, for 2½ hours.
Add potato, turnips, carrots and cabbage and cook for another 30 minutes or until soft.
Transfer the meat, vegetables and broth into a deep bowl and scatter with parsley. Serve with accompaniments.