Pot au feu à la cevennoise

Name: Pot au feu à la cevennoise (Beef Stew with Cabbage)
Cuisine: France
Ingredients: 1 onion, chopped; 8 potatoes, chopped; 1 bouquet garni; 3 oz (75 g) smoked streaky bacon; Salt and pepper; 2 lb (1 kg) short ribs of beef; 1 cabbage, chopped; Salt and pepper; 2 leeks, chopped; 12 carrots, chopped

Beef Stew with Cabbage

Preparation info

Difficulty
Medium

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

This is really another version of the pot au feu, but with the delightful inclusion of cabbage.

Ingredients

2 lb (1 kg) short ribs of beef
Salt and pepper
1

Europe
France
Main course
Mediterranean
Provence
Gluten-free

Method

Put the meat into a large flameproof casserole and cover with about 2½ pints (1.4litres) salted water. Bring to the boil and simmer for 45 minutes. Scrape off any scum which may accumulate. Add all t