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‘Tis the time to revisit my
(modified for my tiny Galley kitchen of course)
Literally ‘pot on fire’ Pot-au-Few is a traditional French beef stew
made with beef marrow bones and root veggies,
which brings me to another thought I had for a series of posts…
(I do love series don’t I?)
and this post fits in nicely into the month of November,
with chilly winds howling
…. and seasonal local root veggies featured.
(pressure cooker version)
2 veal shanks (the kind used for Osso Buco)
flour for dusting
salt and pepper
cooking oil of choice (I used grapeseed oil)
a couple splashes of red wine to deglaze
1 cup beef broth
1/4 cup chopped onion
1 clove garlic, chopped
3 carrots, sliced
2 parsnips, sliced
2 small turnips, chopped into small pieces
1 tsp thyme
1 bay leaf
Dust veal with flour on both sides, then season well with salt and pepper.
Heat oil in the pressure cooker and brown veal well on both sides
(if you have a small cooker like I do, brown one shank at a time)
Deglaze with red wine.
Mix herbs with the beef broth and pour over meat.
Set cooker for 25 minutes.
Once pressure is safely released,
serve and enjoy.
The meat went especially well with Horseradish Cream Sauce (recipe below)
HORSERADISH CREAM SAUCE
1/2 sour cream or plain Greek yogurt
1/8 cup horseradish
1 tsp Dijon mustard
1 tsp white wine vinegar
sea salt and pepper to taste
Mix all together and serve with the beef stew
Rich flavour in such a short cooking time.
I’m really loving this little pot!
If you want to check out the other French Classics
I have modified for a simple galley
just plug ’44’ into the search field to your right
and it should bring up the list of recipes to date,
starting here with #1
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