Tuesday, December 4, 2012

Pot au Feu ポトフ


Simmered some cubed beef stew meat and bone-in chicken with herbs (thyme, parsley, bay leaf), white wine, and cloves, seasoned with salt and pepper to make a tasty soup, then cooked cabbage, carrots, onions, and potatoes cut up into large pieces with it to make this classic French dish.

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