Definitions for "Pot-au-feu"
Keywords:  beef, simmered, stew, vegetables, dish
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