Le pot-au-feu à l'ancienne de la Table du Luxembourg

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.

Cut the beef into large chunks.

Season the beef with salt and pepper.

Heat a large pot over medium heat and add the beef, browning on all sides.

Remove the beef and set aside.

In the same pot, add chopped onions, leeks, and garlic; sauté until fragrant, about 3-4 minutes.

Return the beef to the pot and add water to cover.

Add carrots, celery, thyme, bay leaves, and parsley to the pot.

Bring to a boil, then reduce heat to low and simmer for 2-3 hours until the beef is tender.

Skim off any foam that rises to the surface during cooking.

Add potatoes, turnips, and parsnips to the pot in the last 30 minutes of cooking.

Taste and adjust seasoning as needed before serving.

Cooking Techniques

Spice Level: