I make a half recipe of this using 900 ml sodium reduced beef stock, usually Campbells, an equal am't of water, and a teaspoon of Better Than Bouillon. I add turnip and fresh green and yellow beans, if in season. 2 bay leaves go in with the stock. After the browned meat simmers for 2 hours, I add the turnip first, and add each vegetable singly, a bit later, depending on the cooking time req'd for each veg. I thicken with a thick flour and water mix just before serving, blending the stock with a elec hand blender, grinding up some potato and carrot in the process. I'll try adding rosemary next batch.
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I make a half recipe of this using 900 ml sodium reduced beef stock, usually Campbells, an...