Soup

Pot-au-feu (French beef and vegetable stew)

Name: Pot-au-feu (French beef and vegetable stew)
Total time: 210 min
Yield: serves 6
Ingredients: 1.5 kg Braising beef; 2 L Stock; 4 Carrot; 2 Leek; 2 Turnip; 2 branches Celery stalk; 1 Onion; 2 cloves Garlic; 2 sprigs Thyme; 2 leaves Feuille de laurier; 2 whole cloves Clove

Preparation time: 3 h 30
Servings: serves 6

Ingredients

serves 6

Braising beef — to buy1.5 kg
Stock — to buy2 L
Carrot — to buy4
Leek — to buy2
Turnip — to buy2
Celery stalk — to buy2 branches
Onion — to buy1
Garlic — to buy2 cloves
Thyme — to buy2 sprigs
Feuille de laurier — to buy2 leaves
Clove — to buy2 whole cloves

Preparation

Place the braising beef in a large pot, cover generously with cold water (starting with cold water gives a gentler cook and a clearer broth) and bring slowly to a boil, skimming off the grey foam that rises to the surface regularly.
Stud the onion with the cloves, add it to the pot along with the whole unpeeled garlic clove, the thyme and the bay leaf. Add the stock, season lightly, lower the heat and simmer covered for 1h30 at a gentle simmer, never at a rolling boil, or the meat will toughen.
Add the carrots, leek, turnip and celery cut into large chunks.
Simmer for another 1 to 1h30, until the meat and vegetables are very tender when pierced with a knife.
Remove the studded onion, garlic, thyme and bay leaf. Let rest for 10 minutes off the heat, pot-au-feu only gets better for it, and even more so reheated the next day.
Serve the meat and vegetables in shallow bowls, with a little hot broth, and mustard, pickles and coarse salt on the side.