This dish is simple, utilitarian fare meant for feeding a large group, and it’s deeply nourishing.

Ingreadient

• 2 quarts beef broth
• 1 quart water
• 2 pounds beef chuck roast, trimmed of excess fat and cut into 1-inch pieces
• 1 tablespoon plus 1 teaspoon kosher salt, plus more to taste
• 2 bay leaves (preferably fresh)
• 4 whole cloves
• 1 large onion, halved
• 3/4 teaspoon black pepper
• 1/2 teaspoon freshly grated nutmeg
• 1 (1 1/2-pound) small head Savoy cabbage, cored and coarsely shredded 
• 1 pound waxy baby potatoes, halved
• 5 medium carrots, trimmed and cut into 3/4-inch pieces (about 1 1/2 cups)
• 1 medium celery root, peeled and cut into 3/4-inch pieces (about 2 1/2 cups)
• 3 celery stalks, trimmed and cut into 3/4-inch pieces (about 1 3/4 cup)
• 1 leek, white and light green parts only, cut into 1/4-inch slices (about 1 cup)
• 2 tablespoons apple cider vinegar
• 2 tablespoons minced chives
• Sliced hearty brown bread, for serving

Direction

1. Bring broth and 1 quart water to a boil in a large stockpot over high. Season beef with 1 teaspoon salt. Stud each bay leaf with 2 cloves.
2. Place seasoned beef, clove-studded bay leaves, onion halves, black pepper, nutmeg, and remaining 1 tablespoon salt in boiling broth mixture. Reduce heat to medium-low to maintain a steady simmer; cook 1 hour.
3. Remove and discard onion halves and clove-studded bay leaves. Add cabbage, potatoes, carrots, celery root, celery, leek, and vinegar to beef mixture; return to a steady simmer over medium-low. Cook until vegetables are very tender but not falling apart, 30 to 40 minutes. Add salt to taste. Serve stew sprinkled with chives with slices of brown bread on the side.

Other Recipes