Henry Ringling North's Marrow Beef Stew
1 dozen marrow bones, sawed into 2 1/2-inch pieces
2 tbsps. olive oil
3 lbs. stewing beef (chuck or filet) cut in 2-inch cubes
1 small carrot, minced
1 stalk celery. minced
1 small yellow onion, finely chopped
1 chopped leek (white part only)
1 tbsp. minced parsley
1 1/2 tsps. salt
1/8 tsp. freshly ground pepper
1 cup dry white wine
1 can, 18 1/2 ozs. beef consomme diluted with 2 1/2 cups water
8 whole carrots, scraped
8 small potatoes, scraped
1. Roll bones in seasoned flour, brown slowly in olive oil in a large, deep skillet or cooking pot. Lift out bones, brown meat, lift out.
2. Brown minced vegetables (including parsley) in same skillet 1 minute. Return the browned meat to the skillet and add parsley, salt, pepper, wine and diluted consomme. Cover, cook slowly 2 hours.
3. Then add marrow bones, carrots and potatoes. Cook 45 mins. longer, or until vegetables are tender. Be careful not to overcook the bones or marrow will fall out. Serve meat, vegetables and bones on a heated platter. Garnish with chopped parsley. Pass gravy in a side dish. Serves 8.