Boeuf Bourguignon
Daube from Avignon
Straining the mirabelle plums
Beef Daube with orange (step by step : final)
Carrot and bacon stew
knuckle of pork and lentil stew (topic: pot-au-feu)
Mustard rabbit pot-au-feu
Daube aveyronnaise
pork stew with olives and onions
Shellfish and scallop stew
Pot-au-feu
Stewed sausages
Ostrich,bacon and carrot stew
Pot-au-feu au gratin
Meat stew with carrots and potatoes
Marengo veal
Caramelized pork stew with onions and new carrots
Hen and white wine stew
stew and white wine
beef and vegetable stew
Beef and carrot stew with polenta
Beef and carrot stew in aspic
Beef and green olive stew
Veal stew with fennel and carrots
Traditional hotpot
Stewed potatoes with pimento
Beef cheek pot-au-feu with grated horseradish
pot-au-feu
Vegetable stew
Beef stew
Provencal-style Daube
Kig ha farz
Veal stew cooked with wine
Pot-au-feu with two meats
Fish stew
Beef and carrot stew
Lamb navarin with young vegetables
Stewed venison with onions and herbs
Pot-au-feu with broth
Seitan,cinnamon,brussels sprout,onion and carrot stew
Beef stew cooked in a copper casserole dish and sealed with pastry
Ingredients for oxtail stew
Spicy lamb stew
Veal and potato stew
Exotic beef pot-au-feu
Game Pot-au-feu
Oxtail stew
Crayfish and broccoli stew
Chesrnut soup
Stag and mushroom stew cooked with red wine and leeks
Vegeterian stew with beans
Baby wild boar stew
Provencal stew with chanterelles
Capon and foie gras hotpot
Penne with beef stew
Stewed celery and turnips
Provencal-style hotpot
Seitan stew
Pot-au-feu in a skimmer
Veal saute with tomatoes and broccolis
Pheasant stew with pineapple and spinach
Omelette with stew
Tuna and vegetable stew
Shellfish stew
Pork backbone stew with macaronis
Spring Navarin casserole
Adding the sauce on the beef
Stewed Paupiettes in tomato sauce
Beef and carrot stew in casserole dish
Oriental-style poultry Pot-auFeu
Free-range leg of duck stew
ポトフ
Pot-au-feu terrine
Vaucluse lamb stew
Rich game stew
Chicken pot roast
Hotpot with assorted sausages and chickpeas
Pot-au-feu and Alsace white wine
Pork stew with chickpeas
Duck and cep stew
Chicken stew and a bottle and glass of Pinot Gris wine
Martinique tuna stew
Semolina with chorizo stew
Monkfish stew with mustard from Meaux
Moroccan-style beef stew
Monkfish and chorizo stew
Spring vegetable stew
Turkey stew cooked with red wine
Kigg a Farz hotpot
Lentil and Chayote stew
Stewed dogfish with peppers,olives and capers
Morel and leek stew
Cod Pot-au-feu with broken egg
Doe stewed in red wine with raisins and zucchinis
Lentil stew
ソーセージと野菜のポトフとサラダ
ソーセージと野菜のポトフにサラダとトースト
ソーセージと野菜のポトフ 野菜スープ
veal shank pot-au-feu (chef: Alain Ducasse Alain, topic: pot-au-feu)
Stewed potatoes with diced bacon and parsley
ほっこり野菜の豆乳ポトフ
Seafood pot-au-feu
beef and vegetable stew (topic : tradition)
Veal and vegetable stew
Pearl barley with bacon and mushrooms
Sicilian-style tuna
Lentil soup with Morteau sausages
Poaching the marrow bones
Stuffed veal Pot-au-feu
Boeuf bourguignon with macaronis
Small Foie gras Pot-au-feu and coddled egg with Foie gras
Adding the stock to the vegetables and the cream
Stewed green and white asparagus with garlic diced bacon and soft-boiled eggs
Conger eel pot-au-feu
Rabbit Pot-au-feu with salsa verde
stewed beef (topic : tradition)
Chicken pot pie
Scallop and oyster Pot-au-feu cooked with Chablis wine
Pot-au-feu au gratin with thyme
Lamb colombo with wheat and mangoes
Boeuf bourguignon
Frying pans
Cooking the vegetables
Poule au pot and veal knuckle
Mullet stew
Adding the coarse salt to the preparation
Boeuf bourguignon with bacon, carrots and mushrooms
Corsican stew with penne
Adding the white wine and the tomato coulis to the beef and carrot stew
Adding the onions and the diced bacon to the beef and carrot stew
Beef bourguignon
beef and vegetable casserole dish
Lamb Navarin
Pot-au-feu from Bergerac
Duck Pot-au-feu Verrine
Chicken and orange stew
Beef Pot-au-feu
Niku jaga
Two meat pot-au-feu
Friend's Pot-au-feu
Cooking the meat and the vegetables
Adding the marrow-bone
Cooking the meat in a casserole dish
Beef cheek,onion and carrot stew
Duck Pot-au-feu
Preparing veal Blanquette
Provencal beef cheeks daube,smooth mashed potatoes with olive oil
Taking the scum off the meat stock
Rabbit Gibelotte
Pot-au-feu of leg of lamb cooked seven hours
Cabbage and bacon soup
Caudiere from "La baie de Somme"
Rabbit terrine
Braised loin of pork with root vegetables