Beef and vegetable stew (Pot-au-feu) from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France (page 19) by Susan Herrmann Loomis

  • bay leaves
  • beef shanks
  • carrots
  • garlic
  • leeks
  • onions
  • parsley
  • thyme
  • black peppercorns
  • potatoes
  • oxtail

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef short ribs for oxtail.

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