Pot au feu: hearty, warming beef and vegetables - The Jewish Chronicle
Spring is definitely on the way, but nights are chilly. This traditional French stew makes a good midweek meal for Passover - served with mashed or baked
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Cooking tools:
- Pressure cooker
- Dutch oven
- Chef's knife
- Cutting board
- Peeler
- Kitchen scale
- Measuring spoon
- Stove
- Saucepan
- Skillet
- Wooden spoon
- Ladle
- Colander
- Serving bowl
Ingredients
- A large onion
- 6 garlic cloves
- 2 small carrots
- 1 celery stick
- 2 turnips
- 2 parsnips
- A leek
- 2 tomatoes, quartered
- 6 tbsp olive oil
- 500g stewing beef plus a few bones if you can find them at your butcher
- 1 1/2 litres of vegetable or beef stock
- Rice or vermicelli to accompany
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