2 cloves garlic — slivered lengthwise
3 lb stewing beef (boneless chuck) — whole
cold water 1/4 lb carrots — sliced
2 med onions — sliced
1 savor cabbage — sliced
1 tbsp olive oil
2 ribs celery — chopped
2 leeks, white & pale green only — chopped
2 med white turnips — chopped
2 tbsp all-purpose flour — flour
1 lb plum tomatoes — seeded, chopped
salt and pepper 1 bouquet garni:
sprigs parsley fresh thyme bay leaf garlic, optional
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.
Shared by Sherilyn Schamber