BOUILLI DE LÉGUMES Recipe

Name: La Cuisines BOUILLI DE LÉGUMES Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: French
Ingredients: 500 g Beef, cubed; 500 g Pork, cubed; 2 cups Carrots, chopped; 2 cups Potatoes, cubed; 1 cup Zucchini, chopped; 1 large Onion, chopped; 3 cloves Garlic, minced; 2 tbs Tomato paste; 4 cups Beef broth; 1 tsp Thyme, dried; 2 pieces Bay leaves; null to taste Salt; null to taste Black pepper; 2 tbs Olive oil

Inspired by La Cuisine

Time1h 30m

Serves6

avec BŒUF, PORC et LÉGUMES de SAISON - stew with beef, pork & seasonal vegetables

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

1 1/8 lb (500 g) Beef, cubed

1 1/8 lb (500 g) Pork, cubed

2 cups Carrots, chopped

2 cups Potatoes, cubed

1 cup Zucchini, chopped

1 large Onion, chopped

3 cloves Garlic, minced

2 tbs Tomato paste

4 cups Beef broth

1 tsp Thyme, dried

2 pieces Bay leaves

to taste Celtic sea salt

to taste black pepper

2 tbs olive oil

Method

Cooking Instructions

Sauté the Meats

In a large pot, heat the olive oil over medium heat. Add the cubed beef and pork, browning them on all sides. Remove the meats and set aside.

Cook the Vegetables

In the same pot, add the chopped onion and minced garlic, sautéing until translucent. Add the carrots, potatoes, and zucchini. Cook for about 5 minutes, stirring occasionally.

Combine Ingredients

Return the browned meats to the pot. Stir in the tomato paste, beef broth, thyme, and bay leaves. Season with salt and black pepper.

Simmer the Stew

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1 hour or until the meats are tender and the vegetables are cooked through.

Serve

Remove the bay leaves before serving. Serve hot with crusty bread or over rice, if desired.