- 4-6 beef knuckles
- 1 leek top (green part)
- 1 onion, skinned left on, chopped in half
- 3 ribs of celery, chopped in half
- 2 carrot, chopped in half
- 6-8 peppercorns
- 3 sprigs of rosemary
- 4-6 stems of time
- 2 parsley stems (if you have them)
- Olive oil
- 1 lb. of stewing beef
- 1 onion, diced
- 2 ribs of celery, roughly chopped
- 1 carrot, roughly chopped
- 3-4 cloves of garlic, finely minced
- 1 Tbsp rosemary, finely minced
- 5 sprigs of thyme, leaves only
- 1 14oz can of tomatoes
- 6 cups of broth
- 4 potatoes, roughly chopped
- 4 Tbsp cornstarch (or other thickeners) dissolved into a slurry
- Preheat oven to 325F. Place beef bones on a baking sheet and roast for 30 minutes.
- Transfer to a slow cooker with other ingredients and cover with filtered water. Bring to a simmer, skimming away any scum that accumulates on the top. Turn to low and allow to simmer for 2-3 days, adding more water if needed.
- Strain and reserve liquid. Discard bones, veggies, and herbs.
- In a large, thick-bottomed pot heat olive oil over medium heat. Salt and pepper the meat and add to the pan to brown on all sides. Remove from pot and reserve.
- Add onion, carrots, and celery to the pot. Simmer for a couple of minutes until the Onion becomes lucent… Add garlic and herbs and continue to cook for a few minutes more stirring often to ensure the garlic doesn’t burn
- Add tomatoes, and broth as well as meat and potatoes. Turn heat to high to bring to a boil, then reduce to low and allow to simmer.
- In a small bowl whisk cornstarch with equal parts water until it forms a slurry. Add to pot.
- Continue to simmer until potatoes are tender and the broth has thickened. Season with salt and pepper to taste. You can serve immediately or allow to sit. Stew always tastes better the next day.