FRIJE

Name: Pot-au-feu (Beef Stew)
Prep time: 15 min
Cook time: 180 min
Yield: 6 servings
Ingredients: 600 g of beef chuck; 600 g of beef rump roast; 600 g of beef short rib; 6 marrow bone; 5 carrot; 2 leek; 4 turnip; 2 stalk of celery stalk; 1 onion; 4 clove; 1 garlic clove; 1 bouquet garni; 1 pinch of salt and pepper

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Pot-au-feu (Beef Stew)

A classic French dish, pot-au-feu is a beef stew cooked slowly in a flavorful broth with vegetables and a bouquet garni.

Public

Course: Main course

Preparation time: 15 minutes

Cooking time: 180 minutes

Cost per serving: 4,88 €

Energy: 651 kcal / serving

Instructions

1. Pierce the whole onion with the cloves.
Wash, peel, and cut all the other vegetables into large pieces.
2. Bring 3 liters of water to a boil, add all the vegetables, then the bouquet garni, garlic, salt, pepper, and the meat.
3. Cook everything for about 2.5-3 hours, skimming occasionally.
4. 1 hour before the end, sprinkle coarse salt on the ends of the marrow bones and add them to the pot.
5. Drain the vegetables and meat, and serve hot with mustard.

Notes & Suggestions

Feel free to prepare the pot-au-feu the day before and reheat it the next day, it will be even better.
If you have leftover broth, you can freeze it. To use it, add vermicelli noodles to the broth.