The recipe is well known: when it's cold, you have to comfort yourself with a cult dish. The stew is one of them, undeniably. And it occupies a special place in the pantheon of French soups. Market fresh vegetables, broth full of healthy collagen, familiar flavors and ultra tender meat. All this in one pot that requires little work in this version.

Full of collagen

Between us, in winter, what we prefer is to let things simmer without touching them too much. And you know what ? You can adapt this version to your desires, your stocks and your spices! The rule is that there are no rules. Have fun ! And don't forget the mustard on the table before serving.

Ingredients

For 4-6 people

• 1 slice of beef shank with marrow bone 500g
• 1 beef chuck 500g
• 1 rib dish 500g

• 6 carrots
• 4 leeks
• 4 turnips
• 2 stalks of celery
• 2 onions
• 4 cloves
• 2 garlic cloves
• 1 tied bouquet garni (thyme, parsley stems, bay leaves, rosemary, etc.).
• 1 teaspoon of oil
• Chopped parsley leaves
• Salt
• Pepper

Preparation and cooking

1. Clean and peel the vegetables (carrots, leeks, turnips and celery) then cut them into fairly thick sections or pieces.
2. Cut the onions in half. In a saucepan, pour a teaspoon of oil and brown the onions on one sliced ​​side. Once well colored, pour two liters of water into the saucepan. Bring everything to the boil with the bouquet garni, the garlic, salt and pepper.
3. Place the cut vegetables and the meat in the hot broth.
4. Cover the casserole or saucepan and simmer for two hours.
5. Adjust the seasoning with salt and pepper and add the parsley to the broth just before serving very hot.

Accompaniement

Firm-fleshed potatoes. Add the whole potatoes, previously cleaned and peeled, to the broth, half an hour before the end of cooking. Test them for doneness with the tip of the knife.

Trick

If you have extra marrow bones, add them after an hour of cooking. Enjoy the marrow bones with toasted bread and shiitake fleur de sel or saffron-infused Guérande fleur de sel .

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