Traditional pot-au-feu
French Stew Easy
Pot-au-feu for 4: chuck simmered 2 hours 30 minutes, then winter vegetables. Broth, meat and vegetables served separately.
Dietary summary — not suitable for vegetarian, vegan
- Free fromGluten, Lactose, Alcohol, Pork
- Not suitable forVegetarian, Vegan
20 min
Preparation
160 min
Cooking
Ingredients
Onions
2 piece(s)
Garlic
2 clove(s)
Potatoes
600 g
Turnip
200 g
Salt
8 g
Water
2.5 l
Leek
2 piece(s)
Herb bouquet
1 piece(s)
Chuck
Meat
800 g
Pepper
1 g
Clove
2 piece(s)
Carrots
400 g
Celery
150 g
Preparation steps
1
Put 800 g chuck in a large pot. Cover with 2.5 l cold water. Bring to a boil and skim.
2
Add 1 onion studded with 2 cloves, 2 garlic cloves, the bouquet garni, salt and pepper. Simmer very gently 2 hours 30 minutes.
3
Peel 400 g carrots, 200 g turnip and 600 g potatoes, cut into large chunks. Wash 2 leeks. Add carrots, turnip, leeks and celery. Cook 20 minutes more.
4
Add the potatoes. Simmer 20 minutes more until meat and vegetables are tender.
5
Adjust seasoning. Serve the broth, meat and vegetables separately.
Per serving
813 kcal
Calories
48 g
Protein
62 g
Carbs
43 g
Fat