Classic French Pot-Au-Feu ( Beef Stew ) | Unseen video

beef chuck

🥗Healthier: leaner cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still flavorful.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add nutrition and a different flavor profile.

beef shank

🥗Healthier: chicken thighs

💰Cheaper: chicken legs

Chicken thighs provide a similar texture at a lower cost.

turnips

🥗Healthier: rutabagas

💰Cheaper: carrots

Carrots are more readily available and can substitute well.

Place a heavy-bottom pan over high heat.

Coat the meat with a drizzle of olive oil and season with salt and pepper.

Drop the meat in the pan to caramelize for a short amount of time (about 1 minute).

Cover the meat with water and scrape the bottom of the pan to get all the sticky goodness.

Add a bunch of dried herbs and the half onion pricked with cloves.

Set the heat to low temperature and let it simmer for at least 2 hours (4 hours is better).

Half an hour before the end of the meat cooking, add the vegetables: 2 carrots, 2 leeks, 2 celery stalks, 2 peeled turnips, and 2 small washed potatoes (with skin on).

Optionally, add marrow bones at this time.

Cook the veggies and marrow for no more than half an hour to avoid blending into a mess.

Carefully separate the meat and vegetables from the stock using a strainer.

To clarify the stock, boil it with egg whites and filter it to trap particles and fat.

Cooking Techniques

Equipment Needed

Spice Level: