This beef stew, which translates to “pot on the fire,” will charm the heart of anyone who has spent a day on the slopes. Slather the marrow on toasted bread and serve with Dijon mustard, cornichons, and fresh grated horseradish.

Yield: 4 servings

In a large stockpot, add meat, marrow bones, onions, leeks, celery, and carrots. Cover with cold water. Gather bay leaves, parsley, thyme, peppercorns, and clove in cheesecloth and tie together. Add pouch to pot. Bring to a boil and simmer, partially covered, for 2 1/2 hours. Skim fat and foam off top as needed. Add potatoes and cook until tender, about 30 minutes. Remove pouch from pot. Strain, reserving broth. Slice roast. To serve, spoon 1/2 cup broth into each serving bowl and divide meat, carrot, and potatoes equally.