Pot au feu (French beef stew)

Step 1/4

• ½ leek
• 2 turnip
• 1½ celery
• 2 carrots
• 1 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

• 1 onions
• 150 g beef bones
• 5 black peppercorns
• ½ bay leaf
• 2 sprigs rosemary
• 2 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

• ½ kg beef tri-tip
• 150 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.

Step 4/4

• pepper

• carving fork
• knife

Remove and slice the beef. Serve beef slice with broth and vegetables. Season with pepper to taste and enjoy!

Enjoy your meal!