Pot-au-Feu
A slow-simmered French beef stew that turns humble ingredients into a rich, aromatic broth and fall-apart meat; each bite balances tender beef with mellow root vegetables and a bright parsley finish.
2 lb beef chuck, cut into 2-inch pieces
1 ½ lb beef short ribs
1 lb marrow bone, split
4 carrot, peeled and halved lengthwise
2 stalk leek, white and light green parts only, halved lengthwise and rinsed
3 stalk celery stalk, trimmed and cut into 2-inch pieces
3 turnip, peeled and quartered
1 yellow onion, halved
4 clove garlic, crushed
1 ½ lb potato, peeled and left whole if small, halved if large
8 cup beef stock
2 cup water
2 bay leaf
4 sprig fresh thyme
1 bunch parsley, stems tied into a bundle
1 tbsp black peppercorn
2 tsp kosher salt
2 tbsp butter
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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