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1
Cut the beef into one-and-a-half-inch cubes.
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2
Sprinkle with salt and pepper.
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3
Scrape and trim vegetables onto a sheet of wax paper.
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4
When finished, the paper may be gathered up and discarded in one fell swoop.
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5
Using a paring knife, peel the onion.
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6
Cut it into three-quarters-of-an-inch cubes.
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7
There should be about one cup.
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8
Trim off the ends of the carrots with a paring knife.
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9
Using a swivel-bladed paring knife, scrape the sides of the carrots.
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10
Using the chef's knife, cut the carrots into one-and-a-half-inch lengths.
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11
Cut the lengths into quarters.
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12
There should be about one and a half cups.
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13
Using a regular paring knife, cut off the stems and opposite ends of the turnips.
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14
Using a swivel-bladed paring knife, peel the turnips.
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15
Cut the turnips into quarters.
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16
Cut each quarter in half.
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17
There should be about two cups.
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18
Using a paring knife, peel the garlic.
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19
Using a chef's knife, mince it fine.
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20
Using a chef's knife, cut the celery lengthwise into quarters.
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21
Cut the strips into one-and-a-half-inch lengths.
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22
There should be about one cup.
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23
Gather the parsley, thyme and bay leaf into a bundle.
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24
Tie it with string.
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25
Heat the oil in a heavy skillet (for example, a five-quart skillet 11 1/2 inches in diameter).
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26
When the oil is extremely hot and almost smoking, add the beef pieces one cube at a time.
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27
As the meat browns on one side, turn the pieces, scraping them from the bottom with a wooden spoon or turning them with a two-pronged fork.
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28
While browning the meat the heat should be kept as high as possible.
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29
The browning should take about five minutes.
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30
When the beef cubes are browned all over, add the onions and garlic and stir to blend.
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31
The beef will give up some liquid.
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32
Continue cooking over high heat, stirring often, about three minutes.
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33
Use the skillet lid, partly cover and pour off the fat from the skillet.
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34
Sprinkle with flour and stir with a wooden spoon to coat the cubes evenly.
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35
Add the wine and water and stir until flour is blended with the liquid.
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36
Add the tied bundle of herbs, salt and pepper to taste.
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37
Cover closely and cook over moderate heat one hour.
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38
Meanwhile, put the turnips, carrots and celery in a small saucepan (a five-cup saucepan is suitable) and add water to cover.
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39
Add salt to taste.
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40
Bring to a boil.
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41
Let cook about one minute.
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42
Drain in a colander.
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43
Add the vegetables to the stew.
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44
Cover closely and continue cooking 30 minutes.
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45
Add the Cognac and serve piping hot with rice or boiled buttered potatoes.
