French-Style Beef and Vegetable Stew (Pot au Feu)

Ingredients

• 1 kg beef (stew meat)
• 300 g beef bones
• 2 onions
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Salt
• 10 peppercorns
• 2.5 l cold water
• 6 carrots
• 3 stalks leeks
• 3 stalks celery sticks
• 300 g small waxy potatoes

Instructions

1. 1.

   Wash the meat and bones under cold running water. Heat a large stockpot, peel and halve the onions, place them cut-side down on the pot bottom and roast. Add the meat, bones, herbs, salt and peppercorns, pour in water and slowly heat. Skim off any foam that rises.

2. 2.

   Once the broth starts to boil, add the meat and simmer gently for about 2 hours. Clean and chop the carrots, leeks and celery. Peel and wash the potatoes. Add the vegetables to the broth 30 minutes before cooking is finished. Season with salt and pepper.