Stew From Ghent
Ingredients
| Boneless beef shank | 1 Pound | |
| Pigs feet | 1/2 Pound | |
| Bacon | 1/4 Pound (In 1 Piece) | |
| Water | 4 Cup (64 tbs) | |
| Salt | 1 Teaspoon | |
| Ground black pepper | To Taste | |
| Bay leaves | 2 | |
| Cloves | 2 | |
| Carrots | 3 Medium , peeled and sliced | |
| Leeks | 2 , sliced | |
| Celery stalks | 2 Large , sliced | |
| Cabbage | 1/2 Small , shredded | |
| Potatoes | 3 Medium , peeled and quartered |
Directions
Place the beef, pigs' feet, bacon, water, salt, pepper, bay leaves and cloves in a heavy pan and bring to a boil.
Skim the broth, lower the heat, cover and simmer 3 hours.
Add the carrots, leeks, and celery and simmer 30 minutes.
Add cabbage and potatoes and simmer until potatoes are tender.
Discard pigs' feet if used.
Slice the beef and bacon and arrange meats and vegetables on a platter.
Recipe Summary
Nutrition Facts
Serving size Complete recipe
Calories 2322Calories from Fat 807
% Daily Value*
Total Fat 90 g138.5%
Saturated Fat 30 g150%
Trans Fat 0 g
Cholesterol
Sodium 3468 mg144.5%
Total Carbohydrates 207 g69%
Dietary Fiber 32 g128%
Sugars 40 g
Protein 177 g354%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
