A one pot dish that makes two courses and can be served the next day. The aroma of this dish is sure to stimulate your family’s appetite.


1kg boneless beef chuck,
trimmed of fat
500g marrow bones
8 chicken legs
2L chicken stock
5 fresh stalks of thyme
1 medium onion
1 celery heart
1 leek
400g waxy potatoes
250g swede
4 carrots
2 bay leaves
2 whole cloves
Salt and black pepper


Put the beef, chicken and bone into a large heavy bottom pot and cover with the stock. Cut the vegetables into large chunks and add vegetables to the broth.

Add remaining ingredients and simmer for 4 hours skimming off the fat and adding more stock if needed.

Serve the broth as a soup and the remaining ingredients as the mains. Serve with a crusty French stick and a paste of garlic, parsley, lemon and chopped macadamia nuts to add an Australian touch.

Dorothy’s tips:

Can be served the next day or the broth used to flavour rice and pasta dishes.

This recipe can also be cooked in a pressure cooker.

P 0488 096 110