Beef Broth With Vegetables, Squash & White Beans

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8 ounces lean stewing beef

1 leek, trimmed, well washed and sliced

2 slices of bacon, cut into several chunks (about 2 ounces)

6 garlic cloves, coarsely chopped

6 tomatoes, cored and diced

3 bay leaves

1 quart vegetable or beef stock

1 quart water

6 to 8 ounces peeled and diced winter squash (such as pumpkin,

butternut, kabocha)

1 1/2 cups drained cooked white beans

1/2 white cabbage (preferably curly savoy), cored and cut into

strips or chunks

Salt and pepper to taste

To Serve

1 slice pain levain per person

Freshly grated Parmesan or Asiago cheese, or a mixture of Gruyere

and Parmesan

Red wine as desired

3 tablespoons chopped parsley

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