Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 3/4 lb TOP-GRADE CHUCK STEAK 1 1/2 ts THYME
28 oz BEEF BROTH 1 ts SALT
1 lb POTATOES 1 lb TOP ROUND STEAK
1 lb CARROTS 1 ea SOUP BONE
1 ea BUNCH - CELERY 1 1/2 lb LEEKS, WASHED, TRIMMED 6"
1 ea SPRIG PARSLEY 1 lb TURNIPS, CUT INTO 1" WEDGES

CUT MEAT INTO 1" CUBES. PLACE MEAT IN A DUTCH OVEN, WITH THE BROTH. ADD
ENOUGH WATER TO COVER THE MEAT. OVER MEDIUM HEAT, BRING TO A BOIL. ADD SOUP
BONE TO BOILING POT. PREPARE VEGETABLES, CUT CELERY INTO 4" STRIPS, CUT
POTATOES INTO WEDGES, CUT CARROTS INTO 4" STICKS. WHEN BEEF BOILS, SKIM
ANY FOAM OFF THE SURFACE. ADD PARSLEY, THYME, SALT AND PREPARED VEGETABLES.
NOTE:: (ADD LEEKS AND TURNIPS IF DESIRED.)
IF NECESSARY, ADD WATER TO COVER VEGETABLES. COVER POT. SIMMER FOR ABOUT 20
MINUTES. REMOVE PARSLEY. SERVE FROM POT.
PER SERVING: 330 CAL, 23 g. PRO, 18 g. FAT, 19 g. CARBS, 828 mg. SODIUN
NOTE: SERVE WITH CRUSTY BREAD, KOSHER SALT AND PREPARED HORSERADISH.
NOTE: USE ROUND STEAK OR TOP GRADE CHUCK INSTEAD OF BRISKET, A TOUGHER CUT
REQUIRING A MUCH LONGER COOKING TIME. SIMMER MEAT AND VEGETABLES IN BEEF
BROTH, INSTEAD OF WATER ALONE, TO GIVE THE DISH A BETTER FLAVOR. LEAVE SKIN
ON TURNIPS AS THEY GIVE THE DISH COLOR AND HAVE MUCH NUTRITIONAL VALUE.

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