The pot-au-feu (French pronunciation: [potofø], "pot on the fire") is a French beef stew. Many countries have similar dishes with local ingredients.

There are variations as to the cuts of beef and the vegetables involved, but a typical pot-au-feu contains:

• low-cost cuts of beef that need long cooking;
  • usually some kind of cartilaginous meat, such as oxtail and marrowbone;
• vegetables: carrots, turnips, leeks, celery, and onions;
• spices: bouquet garni, salt, black pepper and cloves.

Cooking cartilaginous meat in the stew will result in gelatin being dissolved into the broth. If the stew is allowed to cool, the broth may turn into a jelly, resulting in an interesting texture. Allowing the stew to cool also allows the removal of excess grease, which floats on the surface and congeals.

The dish is often served with coarse salt and strong Dijon mustard and sometimes also with gherkins and samphire pickled in vinegar.

The pot-au-feu broth may be used as a soup (often enriched with rice, pasta or toasted bread), as a base for sauces, or for cooking vegetables or pasta. There are ready-to-use concentrated cubes to make what purports to be pot-au-feu broth when water is added.

A pot-au-feu—a pot always left on the fire—could be a continuous affair in the past, with new ingredients added as some is used; nowadays houses do not have a permanent fire in cold weather, and the dish is cooked for a specific meal.

饮食总是万变不离其中。 用同样的材料，只要加上不同的调味，就能作出不一样的效果。中餐吃的多，也想换下口味，特别现在寒冷的天气，更想吃上热气腾腾的东西呢。现在让爸爸示范下他们法国传统的法式焖牛肉的过程，和爱好不同国家饮食文化的朋友们共同分享，交流煮食心得。

以上我们附上了传统煮法的英文版本，如果看的一头雾水，还是可以直接看爸爸用图为我们一一解释哦。

材料可以有很多，但这次我们选用了红萝卜，洋葱和万里香

追求美感的厨师换个角度还要拍一张留念

牛肉用红酒腌制

与此同时那边厢开始弄热洋葱

放上万里香和西红柿

红萝卜也是时候下锅

可以加上牛肉，如果可以火腿也是不错的选择

要用慢火焖上不少时间

这时候可以先准备好美味的SALADE

大功告成，上桌之时。

做法不复杂，但所花时间不少。 因为要慢慢的焖才能把酱汁完全和牛肉想融合。 但也不能煮的太久，那样牛肉会变得很老。难以下咽。所以每隔一段时间要去看看火。 亲自试味看是否刚刚好。

有肉有蔬菜，再配上意大利式小贝壳粉，孩子们的胃口就会大开，乖乖的全部吃完呢。

大家有空也不妨一试哦