This is one of my favorite dish, especially when it’s a little chilly outside. It takes a long time, so make sure you’re not in a hurry. But it’s really worth it!
First of all, prepare all the ingredients for your base: 2 carrots, 2 onions, and 3 leeks, roughly diced. Make sure you also have 1 liter of heated veal stock available.
You can choose very different meat style. My favorite for this dish is boneless short ribs. But beef stew could work as well if easier for you. Cut your meat in medium cubes (big and small enough to make one bite without the need of a knife).
In a large pot, heat some canola oil (not too much!) – brown your cubes of meat. Remember, do not overload the pot otherwise the meat will steam and not brown. It’s better to do it in several batches. Also, the oil has to be really hot before you throw the meat.
Once your meat is brown, discard the oil, but do not wash the pot! Throw in the pot some butter, and half your ingredients for the base. Let them brown. This should help clean some of the pot as well! Once brown, throw in a 75cl of red wine and let reduce under high heat.
Once reduced throw in the other half of your ingredients for the base. Throw in some smashed cloves of garlic (with skin on), thyme and bay leaves. Put your brown meat in a piece of cheesecloth, and lay the cheesecloth on top of the base (that way, the meat and the veggies don’t get mixed!). Cover with veal stock (the meat has to be covered!). Bring back to boil.
Then you have the choice: oven or gas. You can put the meat in the oven for a good 2 hours (or until the meat is really tender). Or on the gas, boiling slightly, for 2-3 hours.
During that time, prepare (boil, al dente!) some golden potatoes, baby carrots, pearl onions and turnips.
Once done, set the meat aside. In a very thin strainer, strain the base, discard the veggies, and keep the bouillon. Reduce the bouillon a little bit. Once done, add the meat and all the nice vegetables you prepared.
Mix well, and let rest over night.
The day after, remove the fat from the top of bouillon. Reheat. Serve on soup plates. Add some parsley on top, salt, and pepper. Enjoy!