Pot-au-Feu Maison

Name: Pot-au-Feu Maison
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Cuisine: European, Mediterranean, French
Ingredients: 1 garlic clove, finely chopped; 1 handful of flat leaf parsley, chopped; Finely grated zest of 1 lemon; 1 tbs butter; 1 tbs olive oil; 800 g stewing beef, cut into 4 cm cubes; 1 tbs plain flour; 1 onion, chopped; 2 bouquet garni; 3 parsnips, cubed; 4 carrots, chopped; 1/2 small butternut squash, deseeded and cubed (optional); 400g potatoes, cubed; 100g Brussel sprouts; 200ml white wine; 280 ml beef stock; 1 garlic clove, crushed; Salt; Freshly ground black pepper

6 steps

Prep:20minCook:2h 15min

A century old French recipe with an Italian twist. Serves 4 -6

Updated at: Mon, 24 Feb 2025 11:29:37 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories527.2 kcal (26%)

Total Fat16.1 g (23%)

Carbs39.7 g (15%)

Sugars8.3 g (9%)

Protein49.6 g (99%)

Sodium568.4 mg (28%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

For the gremolata

1garlic clove

finely chopped

1 handfulflat leaf parsley

chopped

1zest of lemon

finely grated

For the casserole

1 Tbsbutter

1 Tbsolive oil

0.5butternut squash

small, deseeded and cubed, optional

400gpotatoes

cubed

100gBrussel sprouts

200mlwhite wine

280mlbeef stock

1garlic clove

crushed

salt

freshly ground black pepper

Instructions

Step 1

Preheat the oven to 180°C.

Step 2

For the gremolata, mix together the ingredients and put to one side.

Step 3

Melt the butter and oil in the casserole over a medium heat. Dust the beef in the flour until coated, then add the meat to the casserole and cook until browned on all sides. Add the onion and bouquets garni and fry for 3 - 4 minutes until the onion is softened.

Step 4

Add the prepared vegetables, wine, stock and garlic to the casserole and stir until combined. Season with salt and pepper. Bring the contents to a simmer and cover with the lid.

Step 5

Place the casserole in the oven for 1 1/2 - 2 hours until the beef is tender and starting to fall apart.

Step 6

Serve the stew sprinkled with the gremolata.