Larong pambabae Pot Au Feu

The pot au feu is a French beef stew. It is the most celebrated dish in France. It honors the tables of the rich and poor alike. There are variations as to the cuts of beef and the vegetables involved. The pot au feu broth may be used as a soup, as a base for sauces, or for cooking vegetables or pasta. The dish is often served with coarse salt and strong Dijon mustard and sometimes also with gherkins pickled in vinegar.