France

• 1.5 kg beef chuck or brisket (cut into large pieces)
• 2 large carrots (peeled and cut into large chunks)
• 2 leeks (trimmed and cleaned, cut into large pieces)
• 1 celery stalk (cut into large pieces)
• 1 large onion (peeled and halved)
• 4 garlic cloves (smashed)
• 4 sprigs fresh thyme
• 2 bay leaves
• 10 black peppercorns
• Salt to taste
• 2 potatoes (peeled and halved)
• 100 g turnips (peeled and cut into chunks)
• 100 g parsnips (peeled and cut into chunks)
• 2 liters water

For the serving sauce:

• 2 tbsp Dijon mustard
• 1 tbsp fresh parsley (chopped)
• 1 tbsp capers (optional)

• In a large pot, place the beef and cover it with 2 liters of cold water. Bring to a boil over medium-high heat. Skim off any foam or impurities that rise to the surface.
• Add the carrots, leeks, celery, onion, garlic, thyme, bay leaves, peppercorns, and a generous pinch of salt to the pot. Stir well.
• Reduce the heat and simmer gently for about 2.5 to 3 hours, until the beef is tender and the flavors have developed. Occasionally skim off any scum that appears.
• Add the potatoes, turnips, and parsnips to the pot. Continue simmering for another 30-45 minutes, or until the vegetables are tender.
• Remove the beef and vegetables from the pot. Strain the broth to remove any solids. Return the strained broth to the pot and adjust the seasoning with salt if needed.
• Serve the beef and vegetables with a bowl of the broth, alongside a small bowl of Dijon mustard mixed with parsley and capers for dipping.

Pot-au-feu, which translates to "pot on the fire," is a classic French comfort dish. Traditionally considered a hearty family meal, it is often enjoyed in the winter months. In some regions of France, it is customary to eat the broth as a first course and then the meat and vegetables as a second, making it a true multi-course experience!