Use round Steak or top grade chuck instead of brisket, a tougher cut requiring a much longer cooking time. Simmer meat and vegetables in beef broth, instead of water alone, to give the dish a better flavor. Leave skin on turnips as they give the dish color and have much nutritional value.
- 1 3/4 lbs top-grade chuck Steak or 1 lbs top round Steak
- 28 oz beef broth
- 1 lbs potatoes
- 1 lbs carrots
- 1 ea bunch - celery
- 1 ea sprig parsley
- 1 1/2 tsp thyme
- 1 tsp salt
- 1 ea soup bone
- 1 1/2 lbs leeks, washed, trimmed 6"
- 1 lbs turnips, cut into 1" wedges
- Cut meat into 1" cubes.
- Place meat in a dutch oven, with the broth. Add enough water to cover the meat.
- Over medium heat, bring to a boil.
- Add soup bone to boiling pot.
- Prepare vegetables, cut celery into 4" strips, cut potatoes into wedges, cut carrots into 4" sticks.
- When Beef boils, skim any foam off the surface.
- Add parsley, thyme, salt and prepared vegetables. Note:: (add leeks and turnips if desired). If necessary, add water to cover vegetables.
- Cover pot. Simmer for about 20 minutes.
- Remove parsley. Serve from pot.
Per serving: 330 calories, 23 g. Pro, 18 g. Fat, 19 g. Carbs, 828 mg. Sodiun note: serve with crusty bread, kosher salt and prepared horseradish.