Pot au feu, the perfect French comfort food

01/17/2008 | Boston Globe (tiered subscription model), The

Pot au feu, a stew of boiled meat, bone and root vegetables, requires simmering for hours. The key to perfecting the dish -- which is often made from a gelatinous cut of beef -- is to simmer the meat for a few hours before adding the vegetables and never allow the broth to boil.

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