pot-au-feu

Name: pot-au-feu
Prep time: 10 min
Cook time: 4 h 30 min
Total time: 4 h 40 min
Cuisine: European, British
Ingredients: 1.5lbs beef shank; 1.5lbs beef rump roast; 5 2" marrow bones; 3.75L water; 3 large leeks; 3 parsnips; 3 carrots; 6 celery sticks; 3 turnips quartered; 300g unpeeled small potatoes; 1 onion quartered; 2 parsley sprigs; 2 thyme sprigs; 1 bay leaf; 0.5tsp whole black peppercorns; horseradish; sour cream; wholegrain mustard; 0.5 tbsp freshly ground black pepper; 0.5 Tbsp kosher salt

9 steps

Prep:10minCook:4h 30min

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.

Updated at: Thu, 17 Aug 2023 12:31:44 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories2304.3 kcal (115%)

Total Fat210.1 g (300%)

Carbs41 g (16%)

Sugars11.9 g (13%)

Protein83.2 g (166%)

Sodium1139.1 mg (57%)

Fiber9.1 g (33%)

% Daily Values based on a 2,000 calorie diet

Instructions

prep

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.

cooking

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.