Pot au feu
Pot au feu is a traditional French stew prepared by simmering beef, vegetables, and spices in water for several hours.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef Chuck (cut into large chunks) | 800 | Grams |
| Bone Marrow (optional, for added flavor) | 200 | Grams |
| Carrot (peeled and cut into large pieces) | 4 | Count |
| Leek (cleaned and cut into large pieces) | 2 | Count |
| Celery Stalk (cut into large pieces) | 2 | Count |
| Onion (peeled and halved) | 2 | Count |
| Clove (whole) | 4 | Count |
| Potato (peeled and halved) | 5 | Count |
| Turnip (peeled and quartered) | 3 | Count |
| Garlic (peeled and crushed) | 3 | Clove |
| Bay Leaf (whole) | 2 | Count |
| Black Peppercorn (whole) | 10 | Count |
| Salt (to taste) | 2 | Tbsp |
| Water (enough to cover the ingredients) | 3 | Liters |
Instructions
- Place the beef chuck and bone marrow in a large pot and cover with water. Bring to a boil and skim off any foam that rises to the surface.
- Add the carrots, leeks, celery, onions, cloves, garlic, bay leaves, and peppercorns to the pot.
- Reduce the heat to a simmer, cover, and cook for 2 hours, skimming occasionally.
- Add the potatoes and turnips to the pot and continue to simmer for another hour until all vegetables are tender.
- Season with salt to taste and remove the bay leaves and cloves before serving.
- Serve the meat and vegetables with some broth in bowls, accompanied by mustard or horseradish if desired.
Prep
- Thaw beef chuck in the refrigerator overnight if frozen.
Kitchen equipment
Large StockpotSkimmer or Slotted Spoon