Dividend Beef in the Pot from Soup: A Way of Life by Barbara Kafka

Ingredients

• 9 cups (2.2 l) Beef Stock or, in England beef stock, imported beef or meat stock; or double recipe Fake Beef Stock plus 3 cups (750 ml) water
• ⅔ pound (300 g) medium egg noodles, cooked, or 18 very small firm potatoes, boiled, optional
• Freshly ground black pepper, to taste
• 1½ teaspoons kosher salt
• 12 medium-to-large pearl onions, blanched for 1 minute, run under cold water, and peeled
• 3 small turnips, peeled, and each cut into 8 wedges
• 4 cups (900 g) bite-sized pieces boiled beef shin (reserved from making stock) or 1⅔ pounds (1.75 kg) beef stew meat, cut in 1-inch (2.5 cm) pieces and poached in fake stock and water until tender
• 2 large carrots, peeled, quartered lengthwise, and cut across into 1-inch (2.5-cm) lengths
• Croutons, optional
• 6 tablespoons coarsely chopped parsley
• Marrow from cooking stock, optional