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Beef and Parsnip Stew
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Yield: Makes about 2-1/2 quarts broth
Ingredients:
2
medium onions
5
pound capon,* cut into pieces
2
medium carrots, halved
2
stalks celery including leaves, cut into halves
1
large clove garlic, crushed
1
bay leaf
6
sprigs parsley
8
black peppercorns
1/2
teaspoon dried thyme leaves, crushed
3
quarts cold water
Preparation:
1.
Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.
2.
Place onions, capon, carrots, celery, garlic, bay leaf, parsley, peppercorns, thyme and water into stockpot or 6-quart Dutch oven. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 3 to 4 hours, skimming foam that rises to the surface with large spoon.
3.
Remove broth from heat and cool slightly. Remove large bones. Strain broth through large sieve or colander lined with several layers of damp cheesecloth removing all bones and vegetables; discard bones and vegetables.
4.
Use immediately or refrigerate broth in tightly covered container up to 2 days or freeze broth in storage containers for several months.
