Classic French Pot-au-Feu

Ingredients

• 2 pounds (900g) beef chuck roast 2 pounds (900g) beef chuck roast
• 2 onions, peeled and halved 2 onions, peeled and halved
• 4 carrots, peeled and cut into chunks 4 carrots, peeled and cut into chunks
• 4 celery stalks, cut into chunks 4 celery stalks, cut into chunks
• 4 leeks, white and light green parts only, cleaned and cut into chunks 4 leeks, white and light green parts only, cleaned and cut into chunks
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 6 sprigs of fresh thyme 6 sprigs of fresh thyme
• 1 tablespoon black peppercorns 1 tablespoon black peppercorns
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 8 cups (1.9 liters) beef broth 8 cups (1.9 liters) beef broth
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 50g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, place the beef chuck roast, onions, carrots, celery, leeks, garlic, bay leaves, thyme, and black peppercorns.
2. 2.
   Pour in the red wine and beef broth, ensuring that the ingredients are fully submerged.
3. 3.
   Bring the pot to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for 2-3 hours, or until the beef is tender.
4. 4.
   Skim off any impurities that rise to the surface during cooking.
5. 5.
   Once the beef is tender, remove it from the pot and let it rest for a few minutes. Slice the beef into thick slices.
6. 6.
   Strain the broth, discarding the cooked vegetables and herbs.
7. 7.
   Return the broth to the pot and season with salt to taste.
8. 8.
   To serve, place a few slices of beef in each bowl and ladle the hot broth over it. Serve with crusty bread on the side.

Treat your ingredients with care...

• Beef chuck roast — Choose a well-marbled cut of beef chuck roast for the best flavor and tenderness. Trim any excess fat before cooking.
• Red wine — Opt for a dry red wine, such as Cabernet Sauvignon or Merlot, to add depth of flavor to the broth.

Tips & Tricks

• For a richer flavor, refrigerate the stew overnight and remove the solidified fat from the surface before reheating and serving.
• Serve the Pot-au-Feu with Dijon mustard on the side for an extra tangy kick.
• Feel free to add other root vegetables like turnips or parsnips to the stew for added variety.
• Leftover Pot-au-Feu can be transformed into a delicious beef and vegetable soup by adding some additional broth and simmering for a few minutes.
• Don't discard the cooked vegetables and herbs after straining the broth. They can be pureed and used as a base for soups or sauces.

Serving advice

Serve the Pot-au-Feu in deep bowls, placing a few slices of beef in each bowl and ladling the hot broth over it. Accompany it with crusty bread on the side for a complete and satisfying meal.

Presentation advice

Garnish each bowl of Pot-au-Feu with a sprig of fresh thyme or parsley to add a touch of freshness and visual appeal. Serve it in rustic ceramic bowls to enhance the traditional French aesthetic.