Beef Stew (Pot Au Feu)
| Yield: | 1 Servings |
| Categories: |
| 3 | lb | Boneless beef rump; tied |
| 3 | lb | Beef marrow bones; sawed into 3 to 4-inch pieces |
| 1 | Veal knuckle; sawed into pieces | |
| 2 | qt | Beef stock |
| 2 | tb | 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 2-inch long pieces | |
| 3 | Turnips; peeled, chopped | |
| 4 | lg | Leeks; cleaned, tied |
| 6 | New potatoes; scrubbed, quartered |
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