Entree: France – Pot-au-feu (classic French beef-and-vegetable stew)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 15 min

Additional 10 min

Total 3 hrs 45 min

Ingredients

- 1 boneless chuck roast, approx. 3 lb (1.36 kg) total
- 4 medium carrots, approx. 12 oz (340 g) total, peeled and halved
- 3 stalks celery, approx. 6 oz (170 g) total, trimmed and halved
- 3 medium potatoes, approx. 1 lb (450 g) total, peeled and halved
- 8 cups (1.9 L) water
- 1 1/2 tsp (8 g) salt
- 1 tsp (2 g) black pepper

Instructions

1. Place the chuck roast in a large heavy pot (enough to hold roast and vegetables). Add 8 cups (1.9 L) water to cover the meat by about 1 inch (2.5 cm). Season the water with 1 tsp (of the 1 1/2 tsp) salt and 1/2 tsp pepper.
2. Bring to a gentle simmer over medium heat, skimming any foam from the surface. Reduce heat to low, partially cover, and simmer gently for 1 1/2 to 2 hours until the meat is beginning to become tender.
3. Add the carrots, celery, and potatoes to the pot. Add the remaining 1/2 tsp salt and remaining 1/2 tsp pepper. Maintain a gentle simmer, partially covered, for another 1 to 1 1/2 hours until the meat is fork-tender and vegetables are soft.
4. Remove the roast to a cutting board and let rest 10 minutes. Slice the meat across the grain. Remove vegetables with a slotted spoon and drain briefly.
5. Serve slices of the chuck roast with boiled carrots, celery, and potatoes and ladle some of the cooking liquid over the meat and vegetables to moisten. Season to taste with additional salt and pepper if needed.