A delicious meat stew with its roots in the Franco-American culture of Maine. It uses less tender cuts of meat, and root vegetables so its perfect for a chilly fall or winter day.
Author:The Wilderness Wife
Prep Time:20 mins
Cook Time:5 hours
Total Time:5 hours 20 mins
Yield:8 servings 1x
Category:Stew
Cuisine:Franco-American
Ingredients
UnitsScale
3pounds of lean beef or pork cut in to 1 1/2″ pieces, less tender cuts of meat are perfect for this dish
2cups of beef broth
2 cloves
2 teaspoons salt
1/2 teaspoon coarse ground black pepper
2 cloves of garlic cut in half
1 bouquet garni
2cups of carrots sliced in 1 inch pieces
1cup of parsnips in 1 inch pieces
2 med. onions thickly sliced
1cup leeks sliced in 2 inch pieces
4 stalks of celery, cut in 2 inch pieces
2cups of potatoes, cut in 1 to 1 1/2 inch chunks (use Yukon Gold, they hold up better to the cooking process than Russets)
Instructions
Brown the meat on all sides in a saute pan.
Put the meat in a large slow cooker with the beef broth.
Add all the spices and vegetables around meat.
Serve family style in a large pot or individually in soup bowls with a nice crusty bread, and mustard and vinegar as condiments.
