Pot-au-Feu (French Beef and Vegetable Boil)
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Ingredients
- 900 g beef shin, diced
- 1500 ml beef stock
- 4 carrots
- 2 leeks, trimmed and sliced
- 1 swede, peeled and diced
- 2 celery stalks, sliced
- 1 onion
- 2 bay leaves
- 2 tbsp dijon mustard, to serve
Nutrition (per serving)
- Calories
- 444 kcal
- Protein
- 54.2 g
- Carbohydrate
- 19.5 g
- of which sugars
- 15.5 g
- Fat
- 15.2 g
- of which saturates
- 5.7 g
- Fibre
- 7.7 g
- Salt
- 3.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the beef shin into a large pot with the beef stock, whole onion and bay leaves.
- 2
Bring to the boil, skim off any scum, then reduce the heat and simmer gently for 55-60 minutes.
- 3
Add the carrots, leeks, swede and celery and simmer for a further 25-30 minutes until the beef and vegetables are tender.
- 4
Discard the onion and bay leaves.
- 5
Lift out the beef and vegetables into warm bowls and ladle over some of the broth.
- 6
Serve with the dijon mustard alongside for spreading on the beef.
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