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Pot-au-feu

Conger eel pot-au-feu

Exotic beef pot-au-feu

Beef Pot-au-feu

pot-au-feu

Pot-au-feu (step by step)

Pot-au-feu

Rabbit Pot-au-feu with salsa verde

Pot-au-feu terrine

Ingredients for oxtail stew

Seafood pot-au-feu

Pot-au-feu au gratin with thyme

Pot-au-feu

veal shank pot-au-feu (chef: Alain Ducasse Alain, topic: pot-au-feu)

Pot-au-feu

Oxtail stew

Pot-au-feu

Pot-au-feu

Pot-au-feu

Pot-au-feu

Chicken pot-au-feu

Lamb Navarin

Friend's Pot-au-feu

Pot-au-feu with broth

Mustard rabbit pot-au-feu

knuckle of pork and lentil stew (topic: pot-au-feu)

Duck Pot-au-feu

Pot-au-feu

Lamb navarin with young vegetables

Beef cheek pot-au-feu with grated horseradish

Duck Pot-au-feu Verrine

Game Pot-au-feu

Cod Pot-au-feu with broken egg

Scallop and oyster Pot-au-feu cooked with Chablis wine

Small Foie gras Pot-au-feu and coddled egg with Foie gras

Pot-au-feu

Two meat pot-au-feu

Pot-au-feu au gratin

Pot-au-feu from Bergerac

Kig ha farz

beef and vegetable casserole dish

beef and vegetable stew (topic : tradition)

Cooking the meat and the vegetables

Adding the marrow-bone

Spring Navarin casserole

Sicilian-style tuna

Sicilian-style tuna

Vegetable stew

Beef stew

Ostrich,bacon and carrot stew

Provencal-style Daube

Stewed sausages

Poaching the marrow bones

Pot-au-feu with two meats

Oriental-style poultry Pot-auFeu

Spring vegetable stew

Shellfish and scallop stew

Pot au feu

Stewed venison with onions and herbs

beef and vegetable stew

Beef Daube with orange (step by step : final)

Ingredients for pot au feu on a chopping board

Seitan stew

Adding the coarse salt to the preparation

Pot au feu

Chesrnut soup

Vegetable stew

Pot-au-feu of leg of lamb cooked seven hours

Kig ha farz

Straining the mirabelle plums

Veal and vegetable stew

Caramelized pork stew with onions and new carrots

pork stew with olives and onions

Daube from Avignon

Boeuf Bourguignon

Beef cheek,onion and carrot stew

Chicken and orange stew

Seitan,cinnamon,brussels sprout,onion and carrot stew

Marengo veal

Veal saute with tomatoes and broccolis

Corsican stew with penne

Adding the herbs and spices

Pot-au-feu

Stewed green and white asparagus with garlic diced bacon and soft-boiled eggs

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Pot-au-feu in a skimmer

Pot au feu with beef, vegetables, gherkins and mustard

stewed beef (topic : tradition)

Meat stew with carrots and potatoes

Provencal beef cheeks daube,smooth mashed potatoes with olive oil

Beef and carrot stew in casserole dish

Cooking the meat in a casserole dish

Carrot and bacon stew

Penne with beef stew

Beef and green olive stew

stew and white wine

Chicken pot pie

Hen and white wine stew

Niku jaga

Free-range leg of duck stew

Beef and carrot stew with polenta

Beef and carrot stew in aspic

Daube aveyronnaise

Crayfish and broccoli stew

Caudiere from "La baie de Somme"

Omelette with stew

Brazilian cooking

Minced pork,beef and vegetable stew

Pot-au-feu

Pot-au-feu

Pot-au-feu

Pot-au-feu

Pot-au-feu

Pot-au-feu

Pot-au-feu

Provencal-style hotpot

Pot-au-feu and Alsace white wine

Vegeterian stew with beans

Stewed celery and turnips

Spring vegetable stew

Pheasant stew with pineapple and spinach

Pot au feu with lemons (Greece)

Veal stew cooked with wine

Veal stew with fennel and carrots

Stewed potatoes with pimento

Traditional hotpot

Mullet stew

Doe stewed in red wine with raisins and zucchinis

Lamb colombo with wheat and mangoes

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Stuffed veal Pot-au-feu

Hot menu

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Stag and mushroom stew cooked with red wine and leeks

Morel and leek stew

Lentil and Chayote stew

Pork stew with chickpeas

Lentil stew

Wild boar and olive stew with potato terrine

Fish stew

Beef and carrot stew

Stewed potatoes with diced bacon and parsley

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Stewed dogfish with peppers,olives and capers

Boletus mushroom and gambas stew in creamy Brandy sauce

Potee from Auvergne

Red wine marinade

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Ossobuco alla milanese (braised shin of veal, Italy)

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Stuffed poule-au-pot and pork shin

Poule au pot and veal knuckle

Pot au feu with duck and savoy cabbage (France)

Lisettes with Muscadet

Potee with three meats(step by step:final)

Beef a la ficelle

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Coq au Riesling (chicken braised in Riesling wine, France)

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Veal and potato stew

Turkey stew cooked with red wine

Spicy lamb stew

Hotpot with assorted sausages and chickpeas

Tuna and vegetable stew

Duck and cep stew

Chicken stew and a bottle and glass of Pinot Gris wine

Meal prepared after fishing

Capon and foie gras hotpot

Shellfish stew

Martinique tuna stew

Semolina with chorizo stew

Monkfish stew with mustard from Meaux

Moroccan-style beef stew

Monkfish and chorizo stew

Chicken pot roast

Pork backbone stew with macaronis

Kigg a Farz hotpot

Provencal stew with chanterelles

Vaucluse lamb stew

Rich game stew

Beef stew cooked in a copper casserole dish and sealed with pastry

Beef stew cooked in a copper casserole dish and sealed with pastry

Beef stew cooked in a copper casserole dish and sealed with pastry

Beef stew cooked in a copper casserole dish and sealed with pastry

Baby wild boar stew

Jardiniere of young vegetables

Pot au feu (Beef and vegetable stew, France)

Cold roast pork with an Italian dressing

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