Pot Au Feu

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2 kg beef (stew)
1 onion
2 bay leaves
3 cloves
Bouquet garni: a few sprigs of celery, a few sprigs of thyme, half a bunch of parsley
3 liters of water
15 peppercorns
handful of coarse sea salt
4 medium leeks
6 medium carrots
Casserole with lid (preferably cast iron)
Kitchen twine


Cut the beef into equal pieces, not too big. Peel the onion and attach the bay leaves to the onion using the cloves. Tie the celery, thyme and parsley together using kitchen twine. Place the beef, together with the onion and the packet of herbs in the roasting pan. Pour 3 liters of cold water on top and put the lid on the pan. It is best to put the peppercorns in a tea egg, so that you can easily remove them after stewing. Once the water is boiling, add the tea egg filled with peppercorns and coarse sea salt. Let it simmer on low heat for about 3 hours, with the lid half closed.








Meanwhile, peel and cut the carrot and leek into equal pieces. After 3 hours, remove the tea egg, onion and packet of herbs. Remove the meat and set aside. Strain the stock using a clean wet tea towel and a fine sieve. Rinse the pan if necessary and add the clear stock and the meat again. Add the sliced ​​leek and carrot and sauté for at least 1 hour. Season with salt and pepper.

Delicious with boiled potatoes or baguette.

Source: Leukerecepten by leukerecepten-nl.
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