Pot-au-feu
[paw-toh-fœ] /pɔ toʊˈfœ/
noun, French Cookery.
1.
a dish of boiled meat and vegetables, the broth of which is usually served separately.
/French pɔtofø/
noun
1.
a traditional French stew of beef and vegetables
2.
the large earthenware casserole in which this is cooked
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