Pot au Feu / Potée Normande (French stew – serves 12)
Prep time: 30 mins Cooking time: 4 h 30
4 lb beef
4 lb pork
Vegetable garnish: 10 carrots, 2 onions, 6 turnips, 6 leeks
Vegetable stock: 3 carrots, 3 onions, 2 celery stalks, herb bouquet with parsley sprigs, thyme, bay leaf, garlic cloves, peppercorns
3 cans of beef stock and water
1: Pierce the onions of the vegetable stock with cloves. Put the beef in a kettle with the vegetable stock, the herb bouquet. Cover with beef stock and water. Cook over moderate heat, bring to the simmer and skim. Cover 2/3 of the kettle and simmer slowly for 1 hour.
2: Add the pork and chicken. Bring back to the simmer and skim. Simmer for 1 hour and a half over moderate heat.
3: Prepare vegetable garnish: peel and quarter carrots and turnips. Trim leeks. Peel onions.
4: Add vegetable garnish. Bring back to the simmer again. Add seasoning if necessary. Simmer over moderate heat for 2 hours more.
Serving: Reheat before serving. You can serve Pot au feu with potatoes.
Wine suggestion: red Bordeaux, Beaujolais Villages, red Cotes du Rhone