Serving
(click to enlarge)

Beef Soup / Stew
Switzerland
  -   Pot-au-feu
Makes:
Effort:
Sched:
DoAhead: 
10 cups  
**
3 hrs  
Prep
This delicious and easy to make recipe is in between a soup and a stew. To make a soup use a little more water and cut the pieces a little smaller. For stew use a little less water. My method differs substantially from the pattern recipe, but I call precedence - there is no way in Hades the given recipe would produce the soup shown in the photo that accompanies it. My method gets closer.





1-1/3
14
6
1/2
1
3
2
1
6
5
4
7
1
#
oz
c
T
cl
oz


oz
oz
oz
oz
#
Beef (1)
Beef Bones
Water
Salt
Garlic
Onion
Cloves
Bay Leaf
Savoy Cabbage
Leek
Carrots
Celery Root (2)
Potatoes (3)
Make   -   (3 hrs, 30 min work)
  1. Slice BEEF about 1/2 inch thick and and cut into chunks of the desired size, smaller for soup, larger for stew. Split the Beef Bones if needed.
  2. Place Water and Salt in your soup pot and bring it to a boil over high heat. Stir in Beef and Bones. Bring back to a boil and as it comes to a boil skim the surface until no more crud rises.
  3. Crush GARLIC lightly and stick ONION with Cloves (theoretically to make the cloves easier to retrieve, but it doesn't actually work). Add both to the pot along with Bay Leaf and set to a slow simmer. Simmer until Beef is tender, about 2 hours for shoulder, up to 2-1/2 for round.
  4. Strain out the solids. Discard Onion, Bay Leaf and cloves (if you can find them). De-fat the stock as needed (if your bones had much marrow you need to, it's mostly fat). Use your gravy separator for this.
  5. While beef is cooking: core CABBAGE and cut lengthwise into wedges about 1-1/2 inches wide. Slice crosswise about 1/2 inches wide.
  6. Trim outer leaves of LEEK leaving only white and yellow. Split lengthwise, rinse out mud and cut into 1 inch lengths. Add to Cabbage.
  7. Peel CARROTS and cut into convenient size chunks. Peel CELERY ROOT and cut into convenient size chunks, cutting away any woody parts. Add both to Cabbage.
  8. Peel POTATOES and cut into chunks as desired - about 3/4 inch for soup, 1 inch or so for stew. Hold in cold water until needed.
  9. Return Stock to the pot. Stir in Cabbage mix and drained Potatoes. Bring back to a boil and simmer slowly until Potatoes are done, about 30 minutes.
  10. Return Beef to the pot and bring up hot.
  11. Serve hot.
NOTES:
  1. Beef:   Weight is for fairly lean beef, boneless and trimmed of all excess fat. Shoulder is good for this recipe.
  2. Celery Root   Select a modest size celery root with numerous stems. Those that are too large or have just one huge stem tend to be woody. For details see our Celery Root page.
  3. Potatoes:   White Rose work well here. Reds could be used but tend to disintegrate more. "Gold" potatoes should be avoided as they turn to mush when cooked a little long. For details see our Potatoes page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
eom_cowveg1 110520 s152   -   www.clovegarden.com
©Andrew Grygus - agryg@clovegarden.com - Linking to and non-commercial use of this page permitted