in France

Pot-au-feu

updated

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Ingredients for 4 servings:

  • 720 g soup meat (boiled meat)
  • 70 g onion(s)
  • 240 g carrot(s)
  • 120 g leek
  • 160 g celery
  • 550 g potatoes
  • 1.2 liters of water
  • n. B. Bouillon (bouillon paste)
  • e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

French stew

If necessary, clean and chop the vegetables. Bring the water to a boil and season generously with bouillon paste. Add the meat, bring to a boil, and skim off the foam. Pre-cook the meat for about 1 hour, then add the vegetables and cook for another hour. Thirty minutes before serving, add the potatoes and cook until soft. Season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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