Beef Stew Soup (Modified pot-au-feu) And Poached Pears with Non-Dairy Chocolate sauce (Poires Belle Hélène).
3 TBSP oil
1 lb extra-lean stew meat, cut in chunks
1 small onion, sliced
2 leek, sliced (white part)
4 carrots, sliced
3 small turnips, peeled and quartered
2 celery stalks, finely sliced
4 small potatoes, peeled and quartered
1 teaspoon finely chopped garlic
bouquet garni (or herbs)
2 bay leaves
64 oz beef flavored broth or vegetable broth (2 cartons)
1 can tomato sauce
1 teaspoon salt
1/4 teaspoon pepper
Directions
2 In 5-quart Dutch oven, in 3 TBSP oil, sauté beef, onion, leeks, celery and garlic over medium-high heat about 10 minutes, stirring occasionally, until beef is no longer pink. Add carrots and turnips; cook 3 minutes longer. Stir in broth, bouquet garni, bay leaves, salt and pepper. Heat to boiling; reduce heat. Skim any foam that forms at the top. Simmer, 60 minutes longer, stirring occasionally. Add potatoes and cook until potatoes are done.
Discard bouquet garni and bay leaves before serving.
If needed. to thicken the soup, toward the end of cooking time, stir 2 Tbsp flour in some of the broth and add to the soup.
(If using a slow cooker, combine all ingredients, cover and cook on Low for up to 12 hours.)
•4 Serve soup with toasted French bread slightly rubbed with garlic.
Beef Stew Soup (Modified pot-au-feu) And Poached Pears with Non-Dairy Chocolate sauce (Poires Belle Hélène).
3 TBSP oil
1 lb extra-lean stew meat, cut in chunks
1 small onion, sliced
2 leek, sliced (white part)
4 carrots, sliced
3 small turnips, peeled and quartered
2 celery stalks, finely sliced
4 small potatoes, peeled and quartered
1 teaspoon finely chopped garlic
bouquet garni (or herbs)
2 bay leaves
64 oz beef flavored broth or vegetable broth (2 cartons)
1 can tomato sauce
1 teaspoon salt
1/4 teaspoon pepper
Directions
2 In 5-quart Dutch oven, in 3 TBSP oil, sauté beef, onion, leeks, celery and garlic over medium-high heat about 10 minutes, stirring occasionally, until beef is no longer pink. Add carrots and turnips; cook 3 minutes longer. Stir in broth, bouquet garni, bay leaves, salt and pepper. Heat to boiling; reduce heat. Skim any foam that forms at the top. Simmer, 60 minutes longer, stirring occasionally. Add potatoes and cook until potatoes are done.
Discard bouquet garni and bay leaves before serving.
If needed. to thicken the soup, toward the end of cooking time, stir 2 Tbsp flour in some of the broth and add to the soup.
(If using a slow cooker, combine all ingredients, cover and cook on Low for up to 12 hours.)
•4 Serve soup with toasted French bread slightly rubbed with garlic.