French Beef and Vegetable Stew — Pot-au-Feu
The grand French boiled dinner, beef shin and marrow bones gently simmered with leek, carrot and turnip.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Trim leeks and halve lengthways. Peel and halve carrots lengthways, peel and quarter turnips, halve celery stalks. Stud onion with 2 cloves, halve garlic head crossways. Tie bay, thyme and parsley stalks into bouquet garni. Cut cabbage into wedges, peel potatoes. Chop flat-leaf parsley.
Simmer 1
Place beef shin, short ribs and marrow bones in large stockpot, cover with cold water by 4cm. Bring slowly to bare simmer over medium heat 15 minutes, skimming grey foam continuously from surface until broth clears.
Simmer 2
Add studded onion, garlic, bouquet garni, peppercorns and salt. Reduce to very low heat, cover partially. Simmer undisturbed 2 hours until beef is fork-tender, topping with hot water if needed.
Simmer 3
Add carrots, turnips, celery and leeks, simmer uncovered over low heat 20 minutes until vegetables are tender. While vegetables cook, boil potatoes in separate pan 15 to 18 minutes until tender, drain and keep warm.
Simmer 4
Add cabbage wedges to pot, simmer final 8 minutes over low heat until just tender. All vegetables should be soft and beef falling from bone.
Lift and plate
Lift meats and bones onto warm platter, slice shin and rib meat thickly. Arrange vegetables and potatoes around meat, ladle over hot broth, scatter parsley. Serve broth first in bowls, then platter with Dijon, cornichons and salt alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.