Rich beef stock (pot-au-feu)

A recipe from France: The Cookbook

Preparation: 25 minutes

Cooking: 3 1/2 hours

Serves: 6


800g (1¾lb) stewing beef on the bone

30g (1¼oz) salt

200g (7oz) carrots, diced

125g (4¼oz) turnips, diced

100g (3½oz) leeks, coarsely chopped

60g (2oz) parsnips, diced

1 celery stick, diced

Slices of toast, to serve


Put the beef with its bones in a large pan with the salt. Cover with water. Bring to the boil, then reduce the heat and simmer for 15 minutes.

Skim to remove the scum, and add the vegetables. Bring back to the boil, then simmer over a low heat for 3 hours.

Just before serving, skim off the fat and put the toast in the bottom of a soup tureen. Strain the soup into the tureen over the toast.