Like a pot-au-feu


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 2 onions
  • 1 bunch of 4 spring carrots
  • 1 bunch of 4 spring black carrots
  • 1 bunch red radishes
  • 50 g thick-cut smoked bacon, cut into lardons
  • 50 g butter
  • 4 thick slices chuck or blade steak
  • 500 ml beef stock
  • Bouquet garni
  • 2 garlic cloves, unpeeled, left whole
  • 1 bunch kale
  • Salt and pepper

1 flameproof casserole dish

1 chopping board


Peel and slice the onions. Scrape the carrots.

Wash the radishes.

Sauté the bacon in a flameproof casserole dish with the butter, onions and beef until browned. Blend in the beef stock, season, add the bouquet garni and whole, unpeeled garlic, and cook for 1 hour 30 minutes over low heat.

Add the kale, carrots and radishes and continue cooking for 30 minutes.