Beef Stew

Beef Stew
  • 8 servings
  • 1:00 Preparation
  • 1:30 Cooking
  • 2:30 Total Time

Ingredients

Add all
  • 2 lbs
    (1 kg)

    beef ribs

  • 12 cups
    (3 L)

    cold water

  • 1 Tbsp.
    (15 mL)

    sea salt

  • 4

    carrots, peeled and halved

  • 1

    rutabaga, peeled and halved

  • 3

    leeks, cleaned

  • 3

    onions, peeled and studded with a clove

  • 1

    medium parsnip, peeled and halved

  • 2

    celery

  • 1

    clove of garlic, minced

Preparation

Place the meat in a casserole and add the water and salt. Bring to a boil uncovered over medium heat. Let simmer about 30 minutes, removing any surface impurities. If the water boils too rapidly, add 125 mL (1/2 cup) of cold water to slow the boil and help the remaining impurities rise to the surface. Remove the additional impurities as required.

Add the remaining ingredients and bring to a boil. Partially cover to keep the bouillon clear. Simmer until the meat is tender (about 2 to 3 hours).

Remove the meat and serve with the vegetables and boiled potatoes.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007