It's winter, it's cold, the winter depression is falling on us, the holidays seem so far away... To cheer up and warm up, we bet on traditional dishes . Tartiflette, cassoulet, Shepherd's pie or ppot-au-feu . This emblem of French gastronomy ticks all the boxes:it contains vegetables that are good for us (carrots, turnips, leeks), it warms us with its broth and offers us protein intake with its long-cooked beef. So, it's a 10/10 for the pot-au-feu which will make everyone agree! But to succeed in this culinary monument, we opt for the recipe of Chef Philippe Etchebest . The latter revealed on his Instagram account the steps to make a success of his homemade stew . So we go buy our ingredients, we roll up our sleeves and we get started without further delay!
How to cook pot-au-feu according to Philippe Etchebest?
Ingredients (for 6 people):
- 2 onions
- 3 potatoes
- 3 carrots
- 1 leek
- 3 turnips
- 6 garlic cloves
- 1.5 kg of beef scoter
- 2 tablespoons canola oil
- 20g butter
- 3 liters of water
- 3 sprigs of fresh thyme
- 2 fresh bay leaves
- Coarse salt
- 3 marrow bones
- Pepper
Recipe:the steps for preparing Philippe Etchebest's stew
- Start by peeling the potatoes with a vegetable peeler. Peel the carrots then the turnip.
- Peel the onion and garlic. To make it easier to separate the garlic cloves, press down firmly on the head of garlic. Then cut the pods in 2 and remove the germ. Clean the leek and remove the roots. Cut off the ends of carrots and turnips.
- Chop the vegetables and one of the onions into large chunks and place them in a bowl. Set aside the potatoes and one of the onions. Cut the remaining onion in half and set aside. Slice the potatoes and put them back in the bowl filled with water. Slice the beef into large strips and then into large chunks.
- Put the two onion halves in a separate frying pan and let them burn dry.
- In a sauté pan, pour a little peanut oil and sear the pieces of beef over high heat.
- At the same time, heat the water in a large saucepan or pot. It is possible to add white wine at this time according to your desires, this allows to bring a little acidity to the stew. When the beef is well seared, add it to the pot of water.
- Deglaze any remaining brown bits in the pan with water or white wine. Using a food brush, lightly rub the bottom of the pan to collect all the juices. Then pour everything into the saucepan or pot containing the beef. Its juices will give a better taste to the preparation.
- Gather your blackened onion halves and stir them into the pot with the beef.
- Salt and add thyme, bay leaf and pepper. Then simmer over low heat for two hours.
- After two hours, the preparation will have decanted. You may notice impurities on the surface that need to be removed. To do this, take a ladle and gently remove the impurities on the surface.
- Then add the cut vegetables and marrow bones to the pan or pot.
- Simmer over low heat for another hour, or even an hour and a half, so that the ingredients really have that candied side of the pot-au-feu.
