Pot-au-feu
French beef stew
Pot-au-feu
Pot-au-feu (, US also ; French: [pɔt‿o fø] ; lit. 'pot on the fire') is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (bouillon) and then the meat (bouilli) and vegetables. The dish is familiar throughout France and has many regional variations. The best-known have beef as the main meat, but pork, chicken, and sausage are also used.
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