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‘Perpetual stew’ concept tweaked to make broth to serve with steak dish

Steak in Autumn Broth with Wasabi is shown. The broth is a faster variation of the traditional French stew known as pot-au-feu. (Matthew Mead/The Associated Press)
Steak in Autumn Broth with Wasabi is shown. The broth is a faster variation of the traditional French stew known as pot-au-feu. (Matthew Mead/The Associated Press)
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This is my untraditional weeknight version of the traditional French stew known as pot-au-feu, a dish that dates to medieval times. I decided it was time for an update. Called “the perpetual stew” by the English, the dish was “an ever-changing broth enriched daily with whatever was available,” according to Reay Tannhill in “Food in History.” “The cauldron was rarely emptied out.” French chef Raymond Blanc described it with a little more love in a ...

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