Pot Au Feu With Barley

1. 1

   In a large dutch oven add at least 2 liters of water, add the beef meat and one onion chopped pricked with the clove.

2. 2

   Bring to a boil.

3. 3

   Remove the foam that forms on the surface.

4. 4

   When there is no foam left, add the thyme, bay leaf, and vegetables (leeks washed and cut into pieces of 7-8 cms; butternut squash washed and cut into pieces with skin, seeds removed) season with salt and pepper and cook covered over low heat for about an hour and a half.

5. 5

   Warm the barley.

6. 6

   In a shallow dish, pour a ladleful of stock, place the meat and the vegetables and a big tablespoon of barley.

* Per serving · 4 servings · Values may vary.

No additional tips available.