Easy beef stew Recipe (Homemade)

Easy beef stew Recipe (Pot-au-feu) – A more frenchy traditional dish than this one ? impossible…this is the reference dish by itself. Any french people has already eaten this family dish during winter season.  The wonderful smell of  stewing beef with vegetables spreads all over the house during the morning, and makes the children and parents crazy starving to death …:  it’s noon, everybody is ready for lunchtime. BON APPETIT !

Easy beef stew Recipe

Easy beef stew Recipe (Homemade)

Pour mes amis Francais….

Preparation: 1h

Cooking: 3h 30

Ingredients (serve 6):

  • 70 oz of stewing beef
  • 3 pieces of beef’s tail
  • 3 marrowbones
  • 1 veal shank
  • 1 bunch of mixed herbs (thyme, bay leaf)
  • 1 onion
  • 6 cloves
  • 6 carrots
  • 6 leeks
  • 6 turnips
  • ½ celeriac
  • 6 potatoes
  • Cooking salt
  • 20 black peppercorns

Cooking 1

  1. In a big stewpot, heat half water until boiling
  2. Add the all the beef pieces (except de veal) and wait 5 minutes
  3. Remove the beef and the water from the stewpot
  4. Set again the beef pieces into the stewpot and add some water until covering widely the meat
  5. Cook over medium heat until boiling, skim if necessary
  6. Add the bunch of herbs + onion stuck with cloves + 1 carrot + 1 peeled leek + ½ tsp of cooking salt + peppercorns
  7. Cover with a lid and cook for 2h over medium/low heat

Cooking 2

  1. Peel all the vegetables
  2. Cut the leek and celeriac into 2 or 3 pieces
  3. Add the veal shank to the cooking 1 and cook for 30 minutes
  4. Then add the carrots + celeriac + turnips and cook for 30 minutes
  5. Then add the leeks + potatoes and cook for 30 minutes

Cooking 3

  1. During cooking 2, cook separately the marrowbones into boiling water for 15 minutes
  2. Add them to the cooking2 at the same time as the leeks and potatoes (30 minutes before end)

Serve the pot-au-feu in a big dish, with some pickels/gherkins + cooking salt + French mustard (and some stock, it is so good :-)).

My tip: you can use the remaining stock (which is excellent !) to cook some fresh pasta like cappelletis or meat-stuffed raviolis …that’s fantastic !

You can also use the remaining pieces of pot-au-feu (if any :-)) cold in a salad (with a French vinaigrette: olive oil + wine vinegar + salt + pepper + French mustard)

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Tags: #easy beef stew recipes #how to make beef stew

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