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2 Cloves Garlic, slivered lengthwise
3 lb stewing Beef (boneless chuck), whole, cold water
1/4 lb Carrots, sliced
2 Onions, sliced
1 Savor Cabbage, sliced
1 Tablespoon Olive Oil
2 ribs Celery, chopped
2 Leeks, white and pale green only, chopped
2 white Turnips, chopped
2 Tablespoon All-purpose Flour, flour
1 lb plum Tomatoes, seeded, chopped
Salt and Pepper
1 bouquet Garni
Sprigs Parsley
Fresh Thyme
Bay Leaf
Garlic, optional
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Insert slivers of garlic into the meat. Place in a large pot and add water to cover and bring to a boil. Skim and add carrots, onions, and cabbage. Simmer. In the meantime, brown the celery, leeks and turnips in the olive oil in a pan over moderate heat. Sprinkle with the flour and stir well. Add to the pot. Place the tomatoes in a separate saucepan, crush them and cook over moderate heat. Season them well with salt and pepper and a bouquet garni. After 20 minutes, rub them through a food mill into the pot with the meat and vegetables. Simmer for another 2 hours before serving. Taste for tenderness and cook longer if necessary.
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