pot-au-feu

French dishes often reflect the history of their people, and this simple vegetable and beef stew is no exception: French peasants didn't have much food, and so relied upon bread, cheese and hearty stews for every meal.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

boil the kettle and set out: a large pot or slow cooker, ladle, chopping board and knives, cheesecloth and tie for the herbs

Step 2

wash the leeks, turnips, celery, parsnips, potatoes and carrots. peel and quarter the onion and turnips. peel carrots and parsnips. cut potatoes into halves; carrots, leeks, celery and parsnips into 2" lengths.

Step 3

combine the onion and half of the leeks, celery and carrots. set beef shanks and rump roast atop the vegetables. wrap the parsley, thyme and bay leaves in a piece of moistened cheesecloth and tie into a bundle, add to pot with the peppercorns and 1 Tbsp kosher salt. add two marrow bones and the water.

Step 4

bring to a boil then reduce the heat to low, cover partially and simmer until rump roast is very tender (2.5 hours)

Step 5

transfer the shanks and rump to a large bowl and cover. strain the broth and return broth to the pot, boil over high heat until reduced to about 1.25L (45 mins) skim fat off the top

Step 6

add remaining leeks, celery and carrots to the broth along with the parsnips and turnips. cover and simmer over low heat until veg is tender (30 mins).

Step 7

add remaining marrow bones and the potatoes. cover and simmer until potatoes are tender (40mins)

Step 8

untie the rump roast and cut it across the grain into 3-4 slices, cut the shanks into 2" chunks, add the meats to the pot and simmer til heated through. season with the salt and pepper. ladle the broth into bowls and add veg and meat.

Step 9

serve with a dish of horseradish sauce blended with sour cream, wholegrain mustard and red wine.