Ralf’s Secret for a Happy Wife: Cook With Care
Turnip, Potato and Beef Stock Stew
A warm winter stew made with beef on the bone, vegetables, patience, and parsley at the end.
Ingredients
- Beef from the leg, with bone
- Carrots
- Leek
- Celery
- Turnip
- Small potatoes
- Fresh parsley
- Salt, to taste
- Water
Method
- Make the stock
Put the beef from the leg, with the bone, into a big pot. Add carrots, leek, celery, salt, and enough water to cover everything well. - Cook slowly
Let everything cook together until the beef gives its flavour to the water and you have a good, strong stock. - Take out the first ingredients
Remove the beef, carrots, leek, and celery from the pot. Keep the stock. - Prepare the stew vegetables
Cut fresh turnip, carrots, and small potatoes into pieces. - Cook the stew
Put the turnip, carrots, and potato pieces into the stock. Cook for about 40 to 45 minutes, until the vegetables are soft and full of flavour. - Finish with parsley
At the end, add fresh parsley. - Serve hot
Serve in deep bowls, with the smell of beef, vegetables, and home in the kitchen.
Ralf’s note: The secret is the stock. You do not hurry this. The bone gives the taste, the vegetables give the heart, and the parsley says, “Now it is finished.”
