France

Pot-au-feu, made with supermarket ingredients

Name: Pot-au-feu
Total time: 130 min
Yield: 2
Cuisine: France
Ingredients: 450 g beef chuck, cut into large chunks; 2 medium carrots, peeled and cut into large chunks; 1 leek, washed and cut into 5 cm pieces; 2 medium potatoes, peeled and halved; 1/2 small green cabbage, cut into wedges; 1/2 yellow onion; 950 ml beef broth; 1 bay leaf; 1/2 tsp dried thyme; 1 tsp salt

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

130 min2 to wash

3 lazy steps

1
Place beef, onion, bay leaf, thyme, salt, and beef broth in a large pot, bring to a boil, and skim off any foam.
2
Reduce heat to low, cover with a lid, and simmer gently for 1.5 hours until the beef begins to tenderize.
3
Add carrots, leek, potatoes, and cabbage, then cover and simmer for another 30 minutes until all vegetables are fork-tender.

How it's eaten in France

In France, the meat and vegetables are served with Dijon mustard, cornichons, and coarse sea salt on the side.

Ingredients (serves 2)

beef chuck, cut into large chunks450 g
carrots, peeled and cut into large chunks2 medium
leek, washed and cut into 5 cm pieces1
potatoes, peeled and halved2 medium
green cabbage, cut into wedges1/2 small
yellow onion1/2
beef broth950 ml
Swap: 950 ml water + 1 beef bouillon cube（cheaper・pantry staple）
bay leaf1
dried thyme1/2 tsp
salt1 tsp

Authentic ingredients in France

beef chuck700 g
beef marrow bone1
carrots2
leeks2
turnips2
cabbage1/2 small
potatoes2
onion studded with 2 cloves1
bouquet garni1
coarse salt1 tbsp
black peppercorns10

Optional authentic touch
Slow simmering over very low heat while skimming scum creates a crystal-clear broth.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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