Pot-au-Feu

Method

1. 1
   • stewing beef1¼ kg

   Skim the broth — Put the beef in a large pot, cover generously with cold water, and bring to a boil. Skim off the foam that rises for the first 10 minutes.

   ⏱10 min
2. 2
   • stewing beef1¼ kg
   • onion2
   • garlic4
   • bay leaf3
   • fresh thyme5

   Simmer the beef — Add the onions, garlic, bay leaves, thyme, and peppercorns, season lightly, and simmer very gently for 2 hours until the beef is tender.

   ⏱2 hr
3. 3
   • carrot4
   • leek3
   • turnip2
   • potato6

   Add the vegetables — Add the carrots, leeks, turnips, and potatoes and simmer for a further 30 minutes until the vegetables are tender.

   ⏱30 min
4. 4
   • stewing beef1¼ kg
   • fresh parsley3 tbsp

   Serve with broth — Slice the beef, arrange with the vegetables in warm bowls, and ladle over some of the fragrant broth. Scatter with parsley and serve with mustard.