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Traditional French stew pot-au-feu

10 servings

300 minutes

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Potato is a traditional French stew with beef and vegetables. But at the same time it is also a soup - because most often the consistency of pot-au-feu is not particularly thick. And besides, it is often eaten in the same way as, for example, shurpa or kyufta-bozbash: vegetables separately, broth separately. That is, both the first and second courses in one serving.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

10servings

Beef shanks

1 kg

Beef

1 kg

Beef ribs

1 kg

Marrow bones

1 kg

Carnation

4 pieces

Onion

1 piece

Bouquet garni

1 bunch

Bay leaf

2 pieces

Salt

1 tablespoon

Celery stalk

5 piece

Carrot

700 g

Leek

3 pieces

Turnip

700 g

New potatoes

700 g

French baguette

1 piece

Allspice peas

to taste

Cooking steps

1
Wrap the brain bone in gauze and tie it up, tightly bind the shanks and the rest of the meat with culinary thread to prevent it from falling apart during cooking.
Required ingredients:
1. Marrow bones: 1 kg
2. Beef shanks: 1 kg
3. Beef: 1 kg
4. Beef ribs: 1 kg

2
Place all beef parts at the bottom of the pot, cover with water, bring to a boil, remove the foam, and reduce the heat.
Required ingredients:
1. Beef shanks: 1 kg
2. Beef: 1 kg
3. Beef ribs: 1 kg

3
Cut the onion in half without peeling it.
Required ingredients:
1. Onion: 1 piece

4
Insert cloves into the halves of the onion and fry the onion on a dry skillet cut side down until dark brown.
Required ingredients:
1. Onion: 1 piece
2. Carnation: 4 pieces

5
Add onion to the pot with meat. Also add bouquet garni, peppercorns, and bay leaf. Cook on low heat for 2.5 hours. Salt to taste.
Required ingredients:
1. Onion: 1 piece
2. Bouquet garni: 1 bunch
3. Allspice peas: to taste
4. Bay leaf: 2 pieces
5. Salt: 1 tablespoon

6
Chop celery, carrots, leeks coarsely, and cut turnips and potatoes in half.
Required ingredients:
1. Celery stalk: 5 piece
2. Carrot: 700 g
3. Leek: 3 pieces
4. Turnip: 700 g
5. New potatoes: 700 g

7
Place each type of vegetable in a separate cheesecloth bag.

8
Send them to boil in the broth for 30-40 minutes. Once the vegetables are soft, remove them from the pot before they turn into puree.
Required ingredients:
1. Celery stalk: 5 piece
2. Carrot: 700 g
3. Leek: 3 pieces
4. Turnip: 700 g
5. New potatoes: 700 g

9
When all the vegetables are ready, strain the broth through a sieve with cheesecloth. Discard the onion and bouquet garni.
Required ingredients:
1. Onion: 1 piece
2. Bouquet garni: 1 bunch

10
Serve the potof separately: spread bone marrow on toasted bread.
Required ingredients:
1. Marrow bones: 1 kg
2. French baguette: 1 piece

11
Place boiled vegetables and pieces of meat on large plates, and pour rich meat broth into small deep bowls.
Required ingredients:
1. Beef shanks: 1 kg
2. Beef: 1 kg
3. Beef ribs: 1 kg
4. Celery stalk: 5 piece
5. Carrot: 700 g
6. Leek: 3 pieces
7. Turnip: 700 g
8. New potatoes: 700 g