Recipe
Traditional Pot au Feu
A comforting and classic dish from French cuisine, pot au feu is a slowly simmered stew of meat and vegetables, perfect for winter days.
20 min
Preparation
100 min
Cooking
Ingredients
Onions
2 pièce(s)
Garlic
2 gousse(s)
Potatoes
400 g
Turnip
200 g
Salt
1 c. à café
Leek
2 pièce(s)
Herb bouquet
1 pièce(s)
Chuck
800 g
Clove
2 pièce(s)
Carrots
300 g
Preparation steps
1
In a large pot, place the paleron and cover with cold water. Bring to a boil and skim off any foam that forms on the surface.
2
Add the whole onion studded with cloves, garlic, bouquet garni, salt, and pepper to the pot. Reduce the heat and let simmer for about 1 hour.
3
Peel and chop the carrots, turnip, and potatoes into large chunks. Clean and chop the leeks.
4
After 1 hour, add the carrots, turnip, potato, and leeks to the pot. Continue to simmer for another 30-40 minutes, until the vegetables are tender.
5
Adjust the seasoning to taste. Serve hot with a little broth and the meat and vegetables on the side.