Pont Au Feu is a traditional French beef stew recipe that's made by simmering beef in a flavorful broth with vegetables and herbs.
Here's a brief explanation of the dish:
1. Beef Selection: Typically, chuck or brisket is used for Pont au Feu. The beef is cut into thick pieces, usually around 2-3 inches thick.
2. Broth Preparation: A flavorful broth is created by combining beef bones or beef stock with water and aromatics such as carrots, onions, celery, parsley, and bay leaves.
3. Simmering: The beef pieces are added to the simmering broth and cooked slowly over low heat for several hours. This allows the beef to become tender and absorb the flavors from the broth.
4. Vegetables: In the last 30 minutes or so of cooking, assorted vegetables like carrots, potatoes, leeks, and turnips are added to the stew. These vegetables absorb the beefy broth and become tender as well.
5. Serving: Pont au Feu is typically served hot from the pot, with a side of condiments like mustard or horseradish sauce, and crusty bread to enjoy with the flavorful broth.
The name "Pont au feu" likely comes from the fact that the beef is cooked over a slow, gentle heat, like a bridge (pont) that is gradually warmed by the fire (au feu). It emphasizes the slow, gentle cooking process that is associated with this traditional French stew.