Recipe - Beef Stew (Pot Au Feu)

3 pound Boneless beef rump; tied
3 pound Beef marrow bones; sawed
into 3 to 4inch pieces
1 Veal knuckle; sawed into
pieces
2 qt Beef stock
2 tablespoon Butter
2 Onions
2 Carrots; peeled, quartered
1 md Tomato; peeled, seeded,
chopped
Bouquet garni; (parsley, bay
leaf, leek, thyme tied into
bundle)
6 Whole peppercorns
Salt

VEGETABLES
6 Carrots; peeled, cut into
2inch long pieces
3 Turnips; peeled, chopped
4 lg Leeks; cleaned, tied
6 New potatoes; scrubbed,
quartered

From: Bulldogfla Bulldogfla@aol.com

by Mimi Rippee

To prepare the meat, place the rump along with the bones and knuckle into
an 8 quart stewpot. Add the beef stock. Cover and bring to a boil. Remove
all the foam and scum from the surface of the water.

Melt the butter in a skillet and saute the onions and carrots for 5 to 6
minutes.

Meanwhile, reduce the heat under the pot of meat and skim the stock again.
Add the onions and carrots to the stock. Also add the tomato, bouquet
garni, the peppercorns and salt. Skim again. Partially cover the pot and
simmer slowly, skimming as necessary, for 2One half hours. The meat should be
almost tender when pierced with a knife. Transfer the meat to a plate and
cover. Remove the bones from the stock and scoop out the marrow. Reserve
marrow and discard bones.

Strain the stock through a fine sieve. Discard the vegetables and skim the
surface fat from the stock. Clean the pot, then return the sieved stock to
it. Return the meat to the stock and add the following "vegetables":

Bring the stock to a boil and simmer uncovered for 30 minutes. Transfer the
meat to a carving board, remove the strings, and carve the roast into thin
slices. Arrange on a heated platter. Place vegetables around meat. Sprinkle
with 2 tablespoons of chopped parsley, if desired. Add chopped marrow to
stock and skim as much fat as possible from the stock. Serve along with
meat and vegetables, if desired.

Posted to recipeludigest by jeryder@juno.com on Mar 29, 1998