Uploaded March 2024 | Updated September 2026, 1 hour ago
Everything in a big ol' pot! Unless you're Julia Child, then you add everything in to many different pots. This French Classic, Pot-Au-Feu - A Traditional French dinner hearty and comforting, that's meant to bring family and friends together, generation after generation. Following along to the recipe in Julia Child's "From Julia Child's Kitchen" (I bought it used)!
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🚩Julia's Mastering the Art of French Cooking Vol 1 & 2:
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Ingredients:
Beef Stock:
2 or more quarts or pounds of beef bones
3 large carrots, chopped
3 large onions, roughly sliced
cold water to cover everything by 4 inches
1 large washed leek
3 celery stalks
1 tb salt
1 large herb bouqet: 8 parsley sprigs, 1 bay leaf (or 2.5) 1 tsp thyme, 4 whole cloves, garlice cloves, crushed and unpeeled)
The Beef:
5lb's of stewing beef (I used chuck, shank and boneless short ribs)
kitchen string
Vegetables:
(using the beef stock to cook everything)
white turnips, peeled and quartered
parsnips, peeled and quartered
carrots, peeled and quartered
1 head of savoy (crinkle leaf) cabbage, steamed
Potatoes, peeled and boiled
& chopped parsley to make it pretty!
Everything in a big ol' pot! Unless you're Julia Child, then you add everything in to many different pots. This French Classic, Pot-Au-Feu - A Traditional French dinner hearty and comforting, that's meant to bring family and friends together, generation after generation. Following along to the recipe in Julia Child's "From Julia Child's Kitchen" (I bought it used)!
Support the Channel
Patreon → patreon.com/antichef
Follow Me On
Instagram → instagram.com/antichefjamie
🚩Julia's Mastering the Art of French Cooking Vol 1 & 2:
amzn.to/3lTownp
🚩What I Use (Amazon Store)
amazon.com/shop/antichefjamie
(As an Amazon Associate, I earn from qualifying purchases)
Music: epidemicsound.com
#jamieandjulia #juliachild #antichef #potaufeu
Ingredients:
Beef Stock:
2 or more quarts or pounds of beef bones
3 large carrots, chopped
3 large onions, roughly sliced
cold water to cover everything by 4 inches
1 large washed leek
3 celery stalks
1 tb salt
1 large herb bouqet: 8 parsley sprigs, 1 bay leaf (or 2.5) 1 tsp thyme, 4 whole cloves, garlice cloves, crushed and unpeeled)
The Beef:
5lb's of stewing beef (I used chuck, shank and boneless short ribs)
kitchen string
Vegetables:
(using the beef stock to cook everything)
white turnips, peeled and quartered
parsnips, peeled and quartered
carrots, peeled and quartered
1 head of savoy (crinkle leaf) cabbage, steamed
Potatoes, peeled and boiled
& chopped parsley to make it pretty!
