Beef pot-au-feu
1
Points®
Total time: 2 hr 15 min • Prep: 15 min • Cook: 2 hr • Serves: 4 • Difficulty: Easy
‘Pot-au-feu’ is a traditional French beef stew thattranslates to ‘pot on the fire’
Ingredients
Beef chuck steak, raw
480 g, (buy 600g), fat trimmed
Onion
1 medium, halved
Garlic
3 clove(s), smashed
Dried bay leaf
2 whole, dried
Fresh flat-leaf parsley
5 g, 5 sprigs
Parsnip
140 g, 2, halved lengthways
Baby potatoes
8 individual, (320g)
Baby carrot
10 individual, (2 bunches)
Snow peas
150 g, trimmed
Dijon mustard
½ cup(s), to serve
White onion
8 small, peeled
Instructions
1
Place the beef, brown onion, garlic, bay leaves and parsley stems in a medium saucepan with 5 cups (1.25L) water. Season with salt and freshly ground black pepper. Bring to the boil. Skim any scum from the surface with a spoon. Reduce heat and simmer, covered, for 1 1/2 hours.
2
Transfer the beef to a plate with a slotted spoon. Strain the liquid and pour it back into the pan. Add the parsnip, potatoes, pickling onions and carrots, and simmer, covered, for 20 minutes or until the vegetables are tender. Return the beef to the pan with the snow peas and simmer for further 3 minutes or until the beef is heated through and the snow peas are just tender.
3
Thinly slice the beef across the grain. Divide beef and vegetables between serving bowls. Pour over the broth and serve witth mustard.
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