Ingredients
- 3 pounds beef chuck trimmed and cut into large chunks
- 2 pounds beef shank with bone
- 1 large yellow onion halved and studded with 2 whole cloves
- 4 garlic cloves crushed
- 2 bay leaves
- 12 whole black peppercorns
- Salt to taste
- Water as needed to cover ingredients
- 5 small potatoes halved
- 4 large carrots peeled and cut into chunks
- 2 leeks cleaned and cut into rings
- 2 celery ribs cut into chunks
- 1 turnip peeled and cut into chunks
- 1 parsnip peeled and cut into chunks
Instructions
- In a large pot, add the beef chuck, beef shank, onion, garlic, bay leaves, black peppercorns, and a good pinch of salt. Pour in enough water to cover all ingredients and bring to a slow simmer over medium heat. Skim off any foam that rises to the top.
- Reduce the heat to low and let the broth simmer gently for about 2-3 hours or until the beef is mostly tender.
- Add the potatoes, carrots, leeks, celery, turnip, and parsnip into the pot. Continue simmering for an additional 30-60 minutes, until all the vegetables are tender and the beef is fork-tender. Adjust the salt as needed before serving.
