Pot au Feu recipe, adapted for slow cookers:
By tulawdog
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Ingredients
- 1 1/2 kg beef, with bone - add marrow bones if you like
- 300 g lardons or 300 bacon, cut into cubes
- 4-6 small onions, peeled
- 3 garlic cloves, minced
- 4 medium sized carrots, peeled and left whole
- 4 leeks, washed and cut in half
- 4 turnips, peeled
- 4 large potatoes, peeled & halved
- Bouquet garni or 1 bay leaf
- 2 sprigs fresh parsley
- 1 sprig fresh thyme
- 200 ml beef stock
- All-purpose flour
Details
Preparation
Step 1
Combine all ingredients with the beef stock and cook on low 8 to 10 hours. Taste and adjust seasonings. Put the beef on platter and surround with the vegetables. Keep warm. Strain broth, skimming off fat, and add the flour - mix well and heat up gently until thickened. Serve separately in a gravy boat. Slice meat and serve accompanied with pickles and horseradish, French bread and butter.
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