Pot-au-Feu

Ingredients

• 2.5 pounds beef chuck roast, cut into 3-inch chunks
• 2 teaspoons kosher salt
• ½ teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 2 large yellow onions, unpeeled and halved
• 4 medium carrots, cut into 2-inch pieces
• 3 medium parsnips, cut into 2-inch pieces
• 2 stalks celery stalks, cut into 2-inch pieces
• 4 cloves garlic cloves, smashed
• 4 sprigs fresh thyme sprigs
• 2 leaves fresh bay leaves
• 8 cups low-sodium beef broth
• 1 cup dry white wine
• 2 tablespoons Dijon mustard
• 1 teaspoon fleur de sel or coarse sea salt for finishing

Instructions

1. 1

   Pull the 2.5 pounds of beef chuck roast from the refrigerator and let it sit at room temperature for 20 minutes. Pat the beef completely dry with paper towels — removing surface moisture is essential for browning. Season all the pieces generously with 2 teaspoons of kosher salt and 0.5 teaspoon of black pepper, distributing evenly.

2. 2

   Prepare all your vegetables. Cut 4 medium carrots into roughly 2-inch pieces on the bias. Cut 3 medium parsnips into similar 2-inch pieces. Cut 2 celery stalks into 2-inch segments. Peel and halve 2 large yellow onions, leaving the skin on — this adds color and depth to the broth. Smash 4 garlic cloves with the flat of your knife to release their oils.

3. 3

   Place a 6-quart Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tablespoons of extra-virgin olive oil and let it heat for about 1 minute until it shimmers and moves easily across the pan. You should see wisps of smoke beginning to form.

4. 4

   Working in batches to avoid crowding the pan, add the beef chunks in a single layer. Let each batch sear undisturbed for 3-4 minutes until a deep golden-brown crust forms on the bottom — do not move the meat. Flip each piece and sear the other side for another 3-4 minutes. Transfer each browned batch to a plate. The entire searing process should take 12-15 minutes. You're building flavor here through the Maillard reaction, which creates savory depth.

5. 5

   Return all the seared beef to the pot. Add the halved onions (skin-on), smashed garlic cloves, 4 fresh thyme sprigs, and 2 fresh bay leaves. Pour in 1 cup of dry white wine and scrape the bottom of the pot with a wooden spoon to release the browned bits — these are pure flavor.

6. 6

   Add 8 cups of low-sodium beef broth. The liquid should come about three-quarters of the way up the beef — if needed, add water. Bring to a gentle simmer over medium heat. You should see lazy bubbles breaking the surface, not a rolling boil. Cover partially with the lid, leaving it slightly ajar to allow some evaporation.

7. 7

   Reduce the heat to low and let the pot simmer gently for 1.5 hours, stirring occasionally. The beef should be becoming tender but not yet falling apart. After 1.5 hours, add the carrots, parsnips, and celery. Continue simmering uncovered for another 45 minutes to 1 hour, until the beef is fork-tender and the root vegetables are completely soft — a fork should slide through the beef with no resistance.

8. 8

   While the pot is braising, mix 2 tablespoons of Dijon mustard with 3 tablespoons of cool broth in a small bowl to create a smooth paste. This prevents lumping when it hits the hot liquid.

9. 9

   Remove the pot from heat. Carefully ladle about 1 cup of the hot braising liquid from the pot into the mustard mixture while stirring constantly. This tempers the mustard. Pour the mustard mixture back into the pot and stir gently to combine — the mustard adds subtle tanginess and richness without overpowering the dish.

10. 10

    Taste the broth and season with additional kosher salt and black pepper as needed. Remove and discard the thyme sprigs and bay leaves. Ladle the beef, vegetables, and broth into shallow bowls. Finish each serving with a pinch of fleur de sel or coarse sea salt, which provides a pleasant mineral crunch. Serve alongside crusty bread for soaking up every drop of broth.

Tools you’ll need

• instant-read thermometer
• 6-quart Dutch oven or heavy-bottomed pot with lid
• paper towels
• knife and cutting board
• wooden spoon
• small bowl
• soup ladle
• shallow bowls

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