Traditional French Beef Stew (Pot-Au-Feu)
A classic French pot-au-feu — beef pot roast pressure-cooked with vegetables and red wine, then finished under the broiler with crumbled chèvre.
Nutrition
per per serving473
Calories
48g
Protein
12.3g
Carbs
25.7g
Fat
Ingredients
| 2 pound | 905 g | beef pot roast, cut into 2-inch pieces |
| 1 cup | 240 ml | chèvre cheese, crumbled |
| 3 | garlic cloves, pressed | |
| 1 | shallot, sliced | |
| 0.5 tsp | 2.5 ml | sage |
| 1 pound | 455 g | cremini mushrooms, sliced |
| 2 | tomatoes, pureed | |
| 1 cup | 240 ml | dry red wine |
| 0.5 tsp | 2.5 ml | marjoram |
| 2 tbsp | 30 ml | olive oil |
| 1 | onion, chopped | |
| 3 cup | 720 ml | beef broth |
| 2 | carrots, chopped | |
| — | sea salt and ground black pepper, to taste |
Instructions
Ready in about 1 hour 10 minutes. Servings 5.
Per serving: 473 Calories; 25.7g Fat; 12.3g Carbs; 48g Protein; 6.2g Sugars.
- Press the 'Sauté' button and heat the olive oil. Cook the beef in batches and transfer to a bowl.
- Then, cook the onion in pan drippings. Stir in the carrots and garlic and continue to cook an additional 3 minutes.
- Add the tomatoes, wine, broth, marjoram, sage, salt, and black pepper. Add the browned beef.
- Secure the lid. Choose the 'Meat/Stew' mode. Cook for 45 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
- Now, add the shallot and mushrooms; continue to simmer on the 'Sauté' function for about 10 minutes or until everything is thoroughly heated.
- Transfer your stew to a lightly greased casserole dish; top with the cheese and place under a preheated broiler for 10 minutes or until the cheese melts. Serve warm.