Pot au feu is a French classic peasant dish that's wonderful for winter. Or for early spring. It consists of secondary cuts of beef and cartilaginous marrow bones. You slow cook them with carrots, leeks, onion and spices. To perfect it, avoid al dente cooked vegetables. And the broth should be full of gelatin. When perfected, it makes for a deeply satisfying meal.
Recently I put my hand to it, this time using an Instant Pot. Two day's of pressure cooking, clearing stock, cutting the base vegetables and reduction of juice, I filled my terrine molds and pressed. Delicious.