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This beef stew called the pot-au-feu is undoubtedly a French gastronomy classic! Made with beef and vegetable broth, this stew recipe requires a a slow preparation and cooking. But hang in there, even if the cooking time is long, the taste is absolutely unique! Arm yourself with patience and you will see the result is worth waiting!
- Preparation time
- 20 min
- Cooking time
- 70 min
- Serves
- 4 people
- Meal course
-
Vegetables
Dishes
Meat
- Posted by
- Posted on
- Saturday January 27th, 2018
Ingredients
- carrots
- 8
- leeks
- 8
- potatoes
- 8
- cabbage
- 1
- Onions
- 2
- garlic cloves
- 4
- cloves
- 4
- thyme
- 1
- bay leaf sprig
- 1
- celery stalks
- 1
- Parsley bunch
- 1
- pepper
- 1 pinch
- coarse salt
- 1 pinch
- Start by preparing your seasonings. Peel the onions and plant the cloves in the onions. Take out your bouquet garni i.e thyme, bay leaves, parsley and celery.
- Add the seasonings in a large pot and stir in the meat, previously tied by the butcher, and add 5 liters of water. Leave to boil. Add salt and pepper. Cover and leave to simmer over low heat for 3 hours.
- Check the cooking occasionally to remove the froth that forms hence removing any impurities that rise into the broth. Some prefer to break an egg white in the broth to make it easier for them, while others prefer not to foam. But for a better result, this practice is recommended.
- Be careful to watch the cooking time carefully. Once 50 minutes are up, you have to add some other vegetables gradually. It is also necessary, to remove the meat and filter the broth and again put them to cook.
- Next add carrots, cabbage, turnips and leeks. Note that the potatoes must be cooked in another pan.
- Continue to check the cooking process and skim until the cooking is finished.
- Once cooking is done, you can untie the meat, cut in slices and serve with vegetables in a large plate.
- Pair with some tannic red wine like the Vallée du Rhône oor Crozes Hermitage or Saint-Joseph wines to accompany your pot-au-feu. Enjoy!
- Preparation time
- 20 min
- Cooking time
- 70 min
- Serves
- 4 people
- Meal course
-
Vegetables
Dishes
Meat
- Posted by
- Posted on
- Saturday January 27th, 2018
Ingredients
- carrots
- 8 units
- leeks
- 8 units
- potatoes
- 8 units
- cabbage
- 1 unit
- Onions
- 2 units
- garlic cloves
- 4 units
- cloves
- 4 units
- thyme
- 1 unit
- bay leaf sprig
- 1 unit
- celery stalks
- 1 unit
- Parsley bunch
- 1 unit
- pepper
- 1 pinch
- coarse salt
- 1 pinch
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