How To Make Pot Au Feu

Step 2: Placing the ingredients in the casserole

First, heat the oil in the casserole. Seasoning the meat from all sides with salt and pepper and then slightly searing it in batches until all the meat has been carefully browned.

Place the seared meat, one carrot cut in half, the two celery sticks, turnips, bay leaf, thyme and pepper.

Step 3: Add the onion and chicken stock

Next, pierce the onion with the cloves and add it to the saucepan, along with the chicken stock for more flavour. Use enough to fully cover the meat and vegetables.

Step 4: Cook the ingredients

Place the saucepan over a medium heat and bring just barely to the boil. Then reduce the heat to low. Don't let the water boil completely as this will cause the meat to toughen.

Leave the temperature at a low heat and allow it to cook for 2 ½ to 3 hours. You will need occasionally to skim the surface with a spoon to discard the foam that rises to the top.

Step 5: Add the rest of the vegetables

After 2 ½ hours pass, it's time to add the remaining vegetables.

So into the saucepan go the potatoes, the carrots and the leeks.

Season well with salt and pepper and leave everything to cook for a further half an hour. Add some stock or water so all the vegetables will be covered.

Step 6: Remove the vegetables and meat

Once fully cooked, take out all the vegetables and meat and place them into a casserole dish.

It's up to you whether to keep the meats together and the vegetables separate or to mix it all up.

Step 7: Strain the broth

Now, using a fine strainer, pour the steaming broth over the meat and vegetables.

Step 8: Serve straight away

Serve up straight away, being particularly generous with the broth.

It is a perfect dish to enjoy with French country bread, mustard and/ or horseradish sauce.