Harvest Pot au Feu

An autumn pot au feu with beef and sausage, home-grown vegetables, herbes de Provence, and Burgundy wine makes a hearty meal or two. Cooked over low heat for several hours, the flavours blend and the meats become tender. I didn't have bacon at hand, so I substituted it with sausage, which of course is optional.
©M-J de Mesterton

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