A dish of broth, meat, and vegetables prepared by boiling in a pot, -- a dish esp. common among the French.
traditional dish of beef simmered with vegetables, often served in two or mote courses; today chefs often use it to mean fish poached in fish stock with vegetables.
(kött till) köttgryta stewing beef
traditional French stew of vegetables and beef
dish made from beef, carrots, and other vegetables, simmered for hours, traditionally kept going all the time in provincial kitchens
literally, “pot on the fire,” this is one of the oldest ways with food in France - a thick soup, or thin stew. Often the cooked meat and vegetables are served with rock salt, after the soup has been drunk.
Meat and vegetables simmered in water.
The pot-au-feu (French for "pot on the fire") is a French boiled dinner.