Meat-Enhanced Medieval Pottage with Root Vegetables

1.Heat the beef dripping or lard in a large heavy-bottomed pot over medium-high heat until shimmering.

2.Add the beef cubes in batches, browning them on all sides for about 5-7 minutes per batch. Remove browned meat and set aside.

3.In the same pot, reduce heat to medium and add the chopped onion. Sauté for 5 minutes until translucent and slightly golden.

4.Add the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.

5.Return the browned beef to the pot and pour in the beef stock. Add enough water to cover the meat if necessary, about 250ml.

6.Add the bay leaf, dried thyme, dried rosemary, ground black pepper, and ground nutmeg. Stir to combine.

7.Bring the mixture to a gentle boil, then reduce heat to low, cover partially, and simmer for 1 hour, stirring occasionally.

8.After 1 hour, add the chopped carrots, parsnips, turnip, and potatoes to the pot. Stir well.

9.Cover partially and continue to simmer for another 45 minutes to 1 hour, or until the meat is tender and the root vegetables are soft but not falling apart.

10.Season the pottage with salt to taste and remove the bay leaf.

11.Ladle the pottage into deep bowls and garnish with freshly chopped parsley before serving.