Pot-au-Feu ~ French Beef Stew
Pot-au-Feu means "pot on fire" in French. It is the quintessential family dish of France. It produces a rich broth which is served separately from the tender beef and flavorful vegetables.
- 3 lbs lean beef (pot roast)
- 4 potatoes peeled
- 1 marrow bone wrapped in cheesecloth
- 2 turnips peeled
- 2 leeks washed thoroughly and trimmed of all but an inch of green, tied together with kitchen string
- 3 carrots cut in half
- 1/2 cabbage head chopped in three pieces
- 1 onion chopped
- 1 celery stalk chopped
- Bouquet garni ~ wrap 3 sprigs of parsley 3 sprigs of thyme, 3 garlic cloves, 8 peppercorns, 1 bay leaf in cheesecloth tied with kitchen string
Place beef and marrow bone in a large dutch oven with a pinch of salt and cover with plenty of water.
Bring to a boil and skim off any scum that rises to the top. After about an half hour, add the vegetables and the bouquet garni. Cover with water as needed and bring to a boil.
Turn the heat to low and simmer for 3 1/2 hours until meat is tender.
When meat is tender, remove to a large serving platter along with the vegetables and marrow bone. Skim fat off the broth, season with salt, and strain into a soup bowl.
Serve with course sea salt and Dijon mustard.