Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, easy transformation potato pot-au-feu stew from soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Easy Transformation Potato Pot-au-Feu Stew from Soup is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Easy Transformation Potato Pot-au-Feu Stew from Soup is something which I’ve loved my whole life.
The Pot Au Feu is a simple stew where various beef cuts such as oyster blade, chuck steak, chin, shank, low ribs and even oxtail are boiled with some winter vegetable. Don't be deceived by the simplicity of this French dish. If you cut your leeks like this, they're easy to wash but will still hold together after a long boil Not all pot au feu recipes call for this first step, but it's a great way to take a lot of the gross scum-skimming out of the whole process from the start.
To get started with this particular recipe, we have to first prepare a few components. You can have easy transformation potato pot-au-feu stew from soup using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Easy Transformation Potato Pot-au-Feu Stew from Soup:
- Get 2 Potatoes (small)
- Make ready 6 Wiener sausages
- Take 1 Soup stock cube
- Make ready 1 dash Salt and pepper
- Make ready 2 1/2 cup ★Basic Vegetable Soup
Beans Beef Cheese Chicken Chocolate Eggs Fish Fruit Grains Greens Nuts Pasta Pork Potatoes Rice Shellfish Tofu Tomatoes Turkey Vegetables. For the pot au feu: Place the chuck roast in a large, heavy pot and season generously with salt and pepper. Pot au feu is a meat-lovers dream - a slow-cooked stew with chicken, bacon and sausage. Place the chicken in a large casserole dish, then add the bacon, sausages, barley, carrots, onions, garlic, potatoes, leeks, red pepper, cabbage, turmeric, bouillon and Bouquet garni.
Instructions to make Easy Transformation Potato Pot-au-Feu Stew from Soup:
- Heat the potatoes in a microwave until they are soft enough that a skewer can be easily pushed through. Then peel and cut in half.
- Add the soup stock cube and ★ ingredients marked with a to a pan along with the wiener sausages and turn on the heat.
- Once boiled, add the potatoes, turn the heat down to low and simmer for 5 minutes.
- Season with salt and pepper. If the flavour is too strong you can dilute it a bit with hot water. Add the stew to a bowl and serve with optional mustard to complete.
Pot-au-feu (pot on the fire) is one of France's most famous home-cooked dishes. A pressure cooker's high temperature greatly speeds up the transformation of tough cuts of beef into Add potatoes, leeks, carrots, cabbage, turnip, parsnip, and marrow bones, if using, to pressure cooker. Pot au feu is the quintessential French dish. Beef cuts that are boiled with aromatic vegetables for several hoursand serve with condiments. It is difficult to know when the name pot-au-feu first appeared and when its meaning changed to describe the dish instead of the pot in which it is cooked.
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