• 1 TBSP Olive oil
• 1 TBSP butter
• 1½ lb. to 2 lb. beef short ribs or beef shank, the idea is to get collagen from the bone as it boils, you can also add a small New York steak or more tender beef after removing the bones
• 3 cloves garlic minced
• 1 cups pearl onions or any onion roughly chopped
• 1 cups mushrooms thick slice or can of mushroom
• 2 strips bacon sliced in small strips (lardons)
• 1 or more cup carrots peeled and cut into chunks
• 1 cup celery rough cut
• 3 tablespoon catsup
• Dash of Worcestershire
• 3 cups water (and more as the pottage reduces)
• 1 cup or more white wine
• 1 medium sized potato cleaned, with skin on and cubed
• 1 tbsp dried thyme, bay leaf and 2 whole cloves in a cheesecloth sack
• ¾ teaspoon sea salt (to taste)
• ½ teaspoon black pepper (to taste)

Brown the beef and bones and remove
Slow boil bones in the water and white wine liquid for 45 minutes.
Remove cut away meat and chop for the soup and if you use a tender steak chop into bite size squares
Remove the liquid, strain and and retain the broth.

Cook the bacon to render the fat. Remove the bacon before it gets crispy.
Sauté the onion, carrots, celery and mushrooms in the oil and butter and bacon grease
Return the broth and add more water if needed.
Add the chopped beef
Add catsup, Worcestershire, potatoes, salt and pepper and stir
Then add the herb pouch.
Bring to a boil and then reduce on low for 20-30 minutes.
Serve

As of 5/25/25