Peel the onion and pierce it four times with a knife to pin the cloves
Pour the water in a large Dutch oven, add a pinch of salt, the bouquet garni and the onion studded with cloves. Add the beef.
Bring to a boil and simmer for 2.5 hours. In the meantime, peel and wash the turnips, potatoes, carrots and leeks.
At the end of the 2.5 hours, add all the vegetables to the pot and let it cook for 30 more minutes or until vegetables are tender. And voilà! This beef stew is traditionally served with cornichons (pickles) and coarse sea salt but all of this is optional.Bon appétit!
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.