Pot-Au-Feu

A comforting French stew of slow-braised beef and fresh vegetables, served in its rich, savory broth—perfect for a warming family meal.

Total Time:

Yield:

6 servings

3 pounds beef chuck roast, cut into serving size portions

4 cups beef broth

2 cups water

2 teaspoons beef bouillon granules

2 pounds small red potatoes, quartered

1 pound baby carrots

1½ cups fresh or frozen pearl onions

1 cup coarsely chopped celery

Salt and pepper to taste

Place roast in a 4-quart oval cocotte or Dutch oven. Add beef broth, water and bouillon granules. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 30 minutes.
Skim off foam. Cover and bake in a preheated 350°F oven for 2 hours.
Add potatoes, carrots, onions and celery; cover and bake 1 hour more.
Transfer beef to a cutting board and cut into large bite-size chunks. Return beef to cocotte. Adjust seasoning; cover and bake another 20 minutes.
Serve meat and vegetables with broth in large bowls.

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