Name: Beef Stew (Pot Au Feu)
Ingredients: 3 lb Boneless beef rump; tied; 3 lb Beef marrow bones; sawed into 3 to 4-inch pieces; 1 Veal knuckle; sawed into pieces; 2 qt Beef stock; 2 tb Butter; 2 Onions; 2 Carrots; peeled, quartered; 1 md Tomato; peeled, seeded, chopped; Bouquet garni; (parsley, bay leaf, leek, thyme tied into bundle); 6 Whole peppercorns; Salt; 6 Carrots; peeled, cut into 2-inch long pieces; 3 Turnips; peeled, chopped; 4 lg Leeks; cleaned, tied; 6 New potatoes; scrubbed, quartered

When ye murmur and repine under cross and afflictive dispensations, this is a presuming to instruct God how to deal with you, and to reprove Him as if He were in the wrong. Yea, there is a kind of implicit blasphemy in it, as if you had more wisdom and justice to dispose of your lot, and to carve out your own portion in the world. This is upon the matter the language of such a disposition, Had I been on God’s counsel, I had ordered this matter better; things had not been with me as now they are. O presume not to correct the infinite wisdom of God, seeing He has decreed all things most wisely and judiciously.

Thomas Boston

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains			1	Servings

INGREDIENTS

3	lb	Boneless beef rump; tied
3	lb	Beef marrow bones; sawed into 3 to 4-inch pieces
1		Veal knuckle; sawed into pieces
2	qt	Beef stock
2	tb	Butter
2		Onions
2		Carrots; peeled, quartered
1	md	Tomato; peeled, seeded, chopped
		Bouquet garni; (parsley, bay leaf, leek, thyme tied into bundle)
6		Whole peppercorns
		Salt
6		Carrots; peeled, cut into 2-inch long pieces
3		Turnips; peeled, chopped
4	lg	Leeks; cleaned, tied
6		New potatoes; scrubbed, quartered

INSTRUCTIONS

VEGETABLES
From: Bulldogfla <Bulldogfla@aol.com>
by Mimi Rippee
To prepare the meat, place the rump along with the bones and knuckle into
an 8 quart stewpot. Add the beef stock. Cover and bring to a boil. Remove
all the foam and scum from the surface of the water.
Melt the butter in a skillet and saute the onions and carrots for 5 to 6
minutes.
Meanwhile, reduce the heat under the pot of meat and skim the stock again.
Add the onions and carrots to the stock. Also add the tomato, bouquet
garni, the peppercorns and salt. Skim again. Partially cover the pot and
simmer slowly, skimming as necessary, for 2-1/2 hours. The meat should be
almost tender when pierced with a knife. Transfer the meat to a plate and
cover. Remove the bones from the stock and scoop out the marrow. Reserve
marrow and discard bones.
Strain the stock through a fine sieve. Discard the vegetables and skim the
surface fat from the stock. Clean the pot, then return the sieved stock to
it. Return the meat to the stock and add the following "vegetables":
Bring the stock to a boil and simmer uncovered for 30 minutes. Transfer the
meat to a carving board, remove the strings, and carve the roast into thin
slices. Arrange on a heated platter. Place vegetables around meat. Sprinkle
with 2 tablespoons of chopped parsley, if desired. Add chopped marrow to
stock and skim as much fat as possible from the stock. Serve along with
meat and vegetables, if desired.
Posted to recipelu-digest by jeryder@juno.com on Mar 29, 1998

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