Pot au feu (French beef stew)

Step 1/4

• 1 leek
• 4 turnip
• 3 celery
• 4 carrots
• 2 onions

• cutting board
• knife

Cut leek into approx. 6 cm / 2 1/2 in. lengths. Trim and peel turnips, then cut into chunks. Chop celery. Chop carrots and halve lengthwise. Peel and halve onions.

Step 2/4

• 2 onions
• 300 g beef bones
• 10 black peppercorns
• 1 bay leaf
• 4 sprigs rosemary
• 4 sprigs thyme
• salt

• pot (large, with lid)
• ladle

Heat a pot over high heat. Place onions into the pot cut-side down and roast until charred. Add beef bones, peppercorns, bay leaf, and fresh rosemary and thyme sprigs. Season with salt, then cover with cold water. Bring to a boil and skim the foam away from time to time.

Step 3/4

• 1 kg beef tri-tip
• 300 g waxy potatoes

When it reaches a boil, add beef. Cover and let simmer for 1 ½ hour over medium heat. Add leek, turnips, celery, carrots, and potatoes. Cover and let simmer for approx. 30 min. more.