Classic pot-au-feu with bay leaf, thyme and winter vegetables

Ingredients

• 4 french thyme
• 2 bay leaf
• 800 g beef (chuck or stewing meat)
• 1 handful flat parsley
• 3 carrots
• 3 stalks celery
• 2 pieces leeks
• 3 pieces potatoes
• 1 onion halved
• 2 clove organic
• sea salt
• black pepper

Cook Time

1. 1
   Tie the bay leaves, thyme and parsley together to make a bouquet garni.
2. 2
   Put the meat in a large pan and pour cold water over it until the meat is just covered. Bring slowly to a boil and skim off the foam.
3. 3
   Add the onion with cloves, the bouquet garni, salt and pepper. Let simmer on low heat for 1.5 hours.
4. 4
   Cut the vegetables into large chunks. Add carrots, celery and leek and let simmer gently for another 45 minutes.
5. 5
   Add the potatoes and cook for another 20-25 minutes until tender.
6. 6
   Remove the bouquet garni. Serve the meat with vegetables and a bowl of hot broth on the side.