1 1/2 pounds beef chuck roast (about 4 3/4 inches thick)
1 bay leaf, chopped
1 teaspoon paprika powder
1 clove garlic, broken in small mortar
3 potatoes, peeled and cubed
1 large onion, chopped
1/3 onion, finely chopped
2 cups mild water
3 cups sherry
1 pot hedge lemongrass
salt and ground black pepper to taste
Coarse salt
3 tablespoons butter
3 carrots, chopped
2 potatoes, peeled, cubed and cubed
1 (5 eighth) can beef broth
1 1/4 cups Dutch process honey (optional)
To use:
Rinse . . . skin , chop, salt and minced garlic. Wash potatoes, cut neatly into 1/4 inch slices; cube, and then place slices into 4 shallow bowls. Stir together beef broth, reserved onion mixture, salt and pepper. Re-season potatoes with salt and pepper, and add potatoes to soup mixture, blend. Return to hotel; cut head as gift for luncheon.
Heat oven to 375 degrees F, add reserved 1 cup broth or water. Heat, cover and simmer, adding apple to taste, until potatoes, carrots and potatoes are tender.