It is well known that the French love traditional recipes. Between boeuf bourguignon, blanquette of veal, coq au vin and tarte tatin, to name a few, there are a lot of traditional recipes full of childhood nostalgia when Sunday dinners meant eating at grandma's table.
So today, how about you revisit the classics by making grandma's beef stew? If that sounds good then you'll love the following recipe for a French beef stew known as pot-au-feu façon grand-mère.
GRANDMA'S BEEF STEW WITH A FRENCH TWIST
To make this classic French beef stew for 6 people you will need:
1.5 kg (3 lbs) of inexpensive beef cuts (chuck, shank, ribs, oxtail, etc)
4 pieces of marrow bones
1 celery stalk
1 onion studded with 2 cloves
1 bouquet garni
- Begin by browning the meat in a heavy bottomed pot with a little fat
- While the meat is cooking, peel the leeks, carrots, turnips and celery and cut them into large pieces
- Pour 3 liters of water over the meat, add the chopped vegetables, the bouquet garni, the onion studded with cloves, salt and pepper
- Cook for 3 hours at very low heat
-Cook the potatoes separately
- 30 minutes before the end of cooking add the bone marrow and the potatoes
- Serve hot with pickles and mustard
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