Pot-au-Feu
Classic French boiled beef and vegetable stew
Ingredients
Instructions
-
Prepare the meatRinse the beef cuts under cold water. Place them in a large pot and cover with cold water. Bring to a boil and let simmer for 5 minutes. Drain and rinse the meat pieces to remove any impurities.
-
Start the brothReturn the meat to a clean, large pot. Add the marrowbones, the onion studded with cloves, and cover with 3 liters of cold water. Add the salt and bring to a gentle simmer. Skim off any foam that rises to the surface.
-
Add aromaticsOnce the surface is clear (after about 30 minutes), add the bouquet garni and peppercorns. Continue simmering for 2 hours on low heat, partially covered.
-
Add the vegetablesAdd the chopped onion, carrots, leeks, celery, turnip, celeriac, and parsnips to the pot. Continue cooking for another hour, or until the vegetables and meat are tender.
-
Rest the dishWhen done, let the pot rest for 15 minutes off the heat. This allows the flavors to settle and makes serving easier.
-
Serve the mealRemove the meat and vegetables with a slotted spoon and arrange on a large platter. Slice the meat against the grain. Strain some of the broth and serve it in bowls alongside the meat and vegetables. Serve with Dijon mustard, cornichons, and fleur de sel on the side.
Nutritional Information
520
Calories
per serving
42
Protein
g
24
Carbohydrates
g
28
Total Fat
g
11
Saturated Fat
g
6
Fiber
g
12
Sugar
g
1240
Sodium
mg
18
Vitamin C
mg
4.2
Iron
mg
Pot-au-Feu is Also Known As
Pot au Feu, French Boiled Dinner, Petite Marmite or Pot-au-Feu Bourgeois
