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Categories:
beef broth salt red potatoes yam stalks celery zucchini leeks cremini mushroom tarragon parsley black pepper salt
Viewed: 79 - Published at: 2 years agoIngredients
- 4 quarts beef broth
- 12 tablespoon salt
- 5 red potatoes, grated
- 1 yam, diced
- 3 stalks celery, diced medium
- 2 medium zucchini, diced
- 2 leeks, sliced thin
- 1 lb cremini mushroom, chopped fine
- 12 tablespoon tarragon, dried
- 12 tablespoon parsley, dried
- 12 teaspoon black pepper
- 12 tablespoon salt
Method
- If making your own stock, bring 4 quarts of water to a boil, add about 10# of beef bones and 1/2 T salt.
- Simmer for 3+ hours.
- Meanwhile, pull out your food processor to grate the potatoes, chop the mushrooms and semi chop your sliced leeks.
- Peel the yam and chop remaining vegetables.
- If using beef broth, bring to a boil.
- Add vegetables, herbs, salt and pepper and bring to a hard simmer.
- Put lid on and simmer until vegetables are soft, about one hour.
- Serve with french bread.
