Bonjour tout le monde ! Welcome to another one of my articles featuring the best recipes around ! I am the gourmet traveller from France giving you creative dinner ideas, amazing dessert recipes, fabulous cake recipes and so much more. So get ready for some super easy recipes, great travel destinations and beautiful French food…Bon appétit !
Today my dear readers it's cold in Sydney... No I'm not joking this actually happens...apparently it's snowing in the Blue Mountains ! So to warm you up after a cold day at work I'm going to share with you the ultimate solution: Pot au Feu (aka: beef stew). So the inspiration for this classic French dish comes from my mother, her pot au feu is wicked ! You might know the expression "Render therefore unto Caesar the things which be Caesar's"... Well, this works with mother too ! And now we cook !
As you know with slow cooker recipes, the prep is really easy, and so is the cooking ! So, the prep will take about 30 minutes and the cooking time is about 4 hours.
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| knoor.fr |
Today my dear readers it's cold in Sydney... No I'm not joking this actually happens...apparently it's snowing in the Blue Mountains ! So to warm you up after a cold day at work I'm going to share with you the ultimate solution: Pot au Feu (aka: beef stew). So the inspiration for this classic French dish comes from my mother, her pot au feu is wicked ! You might know the expression "Render therefore unto Caesar the things which be Caesar's"... Well, this works with mother too ! And now we cook !
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| foodsogoodmall.com |
Ingredients (for 4 people or 2 really hungry people):
- 500g stewing beef (so something like brisket or chuck steak - with the fat left intact)
- 500g lean beef
(if you want to add some more intense flavour, put some beef bones in the pot too...it's so good ! My mother does this and it really makes a great pot au feu.)
(if you want to add some more intense flavour, put some beef bones in the pot too...it's so good ! My mother does this and it really makes a great pot au feu.)
- 4 medium sized leeks
- 4 medium sized carrots
- 1 stalk celery
- 2 onions
- 1 clove of garlic
- 1 bouquet garni (parsley, thyme, bay leaf)
- 2 cloves
- Coarse salt (to taste)
- 12 black pepper corns (whole)
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| hyperwicked.com |
Alors, down to the business end of the recipe:
1. Tie up the meat to help keep it in shape during cooking. If you don't have string, just cut the meat into chunks
2. Wash and peel the carrots, leeks and celery, and cut in to large chunks (about the same size as the beef)
2. Wash and peel the carrots, leeks and celery, and cut in to large chunks (about the same size as the beef)
3. Prick one onion with the 2 cloves.
4. Chop and brown the second onion on the stove. To colour the broth (to colour the broth, add 1/2 teaspoon of flavoring, I use Patrelle which is 100% natural glucose based flavour and colouring for food but in Australia you can use the gelatinous individual concentrated beef stock).
4. Chop and brown the second onion on the stove. To colour the broth (to colour the broth, add 1/2 teaspoon of flavoring, I use Patrelle which is 100% natural glucose based flavour and colouring for food but in Australia you can use the gelatinous individual concentrated beef stock).
5. Put all the meat, bones and stock in a pot and add 5 liters of cold water
6. Bring to the boil, making sure you skim the broth often, until it no longer forms foam on the top
7. Add the onions, carrots, leeks, celery, garlic, bouquet garni and 12 whole peppercorns
8. Bring back to the boil, cover and let simmer over a very low heat for at least 4 hours
9. Remove the meat and veggies from the broth and place them in a plate, then ladle over a little bit of the broth
10. Serve immediately with pickles, salt and mustard to taste
Bon appétit !
Bon appétit !
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| buzzfeed.com |
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