Perhaps less famous than the Bourguignon, the Cassoulet and the Coq au Vin, but the Pot au Feu is France’s ultimate comfort stew of tender beef, vegetables and broth – slow-simmered to rich perfection. Such tradition begs for a classic red such as the Bordeaux-inspired Culinaria Grand Vin!

Serves: 6-8

Preparation time: 25 minutes Cooking time: 3 ½ - 4 hours Level: easy

Ingredients:

1 onion, halved

10 whole cloves

350 g beef short rib

800 g beef marrow bones (±5 pieces)

900 g beef chuck

2 beef shins

2 tsp (10 ml) fine salt drizzle of olive oil

2 celery sticks, cut into chunks

1 large turnip, peeled and cut into medium cubes

12 baby carrots, peeled

8 baby leeks, trimmed and rinsed

12 baby potatoes, peeled Sea salt and freshly ground black pepper

1 Tbsp (15 ml) finely chopped parsley, to serve

Method:

Stud the halved onion with cloves. Heat a large, heavy-based stockpot over medium-high heat and place the onion cut side down. Dry-roast until deeply browned and fragrant. Remove and set aside.

Season the short rib, chuck and beef shins with salt. Drizzle oil into the same pot, once heated, sear the meat in batches until browned on all sides. Remove and set aside.

Return all the browned meat, marrow bones and clove-studded onion to the pot. Cover with cold water (about 3–3.5 litres) and bring to a gentle simmer. Skim off any foam and impurities as they rise to the surface. Keep skimming the broth as it goes.

Reduce the heat to low and simmer gently for 2½–3 hours, or until the meat is tender.

Remove the meat and marrow bones with a slotted spoon and set aside, covered. Strain the broth if necessary and return it to the pot.

Add the celery, turnip, carrots, potatoes and leeks to the simmering broth and cook for 30–40 minutes, or until just tender. Season with salt and pepper to taste.

Return the meat and marrow bones to the pot to warm through just before serving.

Serve the meat and vegetables in shallow bowls with hot broth ladled over. Accompany with warm crusty bread to spread the soft marrow.