Save A classic French family dish, Pot-au-Feu is a hearty, aromatic beef stew simmered with seasonal vegetables and warming spices. Perfect for feeding a crowd on a budget while delivering traditional flavors and nourishing comfort.
This traditional dish has been a beloved staple in my family, bringing us together on chilly evenings for a comforting meal.
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Ingredients
- Beef: 1.2 kg (2.6 lbs) beef shank or chuck, cut into large pieces, 250 g (9 oz) marrow bones (optional for flavor)
- Vegetables: 4 large carrots peeled and cut into large chunks, 3 leeks washed and cut into 5 cm (2 inch) sections, 4 medium potatoes peeled and halved, 3 turnips peeled and quartered, 2 onions peeled (one studded with 2 cloves), 3 celery stalks cut into large pieces, 1 small cabbage quartered (optional)
- Aromatics & Spices: 3 garlic cloves crushed, 1 bouquet garni (parsley, thyme, bay leaf tied together), 12 black peppercorns, 2 teaspoons coarse sea salt plus more to taste
- To Serve: Dijon mustard, Cornichons (small pickles), Coarse sea salt
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Instructions
- Step 1:
- Place the beef and marrow bones in a large stockpot. Cover with cold water (about 3.5 liters / 15 cups). Bring slowly to a boil, skimming off any foam that rises to the surface.
- Step 2:
- Once boiling, reduce heat to a gentle simmer. Add the bouquet garni, garlic, peppercorns, 2 teaspoons salt, and the onions (one studded with cloves).
- Step 3:
- Simmer uncovered for 1.5 hours, regularly skimming fat and foam.
- Step 4:
- Add the carrots, leeks, turnips, celery, and cabbage (if using). Simmer for another 45 minutes.
- Step 5:
- Add the potatoes and continue to simmer for 30 40 minutes, until all vegetables and meat are tender.
- Step 6:
- Remove the meat and vegetables with a slotted spoon arrange on a large serving platter. Discard the bouquet garni and bones.
- Step 7:
- Strain the broth. Taste and adjust seasoning if needed.
- Step 8:
- Serve the meat and vegetables hot accompanied by bowls of broth. Offer Dijon mustard, cornichons, and coarse sea salt on the side.
Save This recipe always sparks warm family moments as we gather around the table enjoying the rich flavors and cozy atmosphere.
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Notes
Add parsnips or other root vegetables as desired. Pair with a rustic French red wine, such as a Côtes du Rhône.
Required Tools
Large stockpot (at least 6 liters), Slotted spoon, Ladle, Fine mesh strainer
Allergen Information
Contains None of the major allergens. May contain traces of gluten if store bought mustard or pickles contain additives check labels if gluten sensitive.
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This stew is perfect for preparing ahead and improves in flavor the next day providing a satisfying meal any time.
Recipe Questions & Answers
- → What cut of beef is ideal for pot-au-feu?
Beef shank or chuck are preferred for their rich flavor and tenderness when simmered slowly.
- → Can I include marrow bones in the pot-au-feu?
Yes, marrow bones add depth and richness to the broth but are optional based on preference.
- → How long should pot-au-feu simmer for best results?
Simmering gently for about 3 hours allows flavors to develop fully and ensures tender meat and vegetables.
- → What vegetables are traditionally used in pot-au-feu?
Carrots, leeks, potatoes, turnips, onions, celery, and optionally cabbage create a balanced mix of flavors.
- → How can leftover broth be used?
Refrigerate overnight to remove excess fat and reuse it as a flavorful base for soups or risottos.
- → What seasonings enhance pot-au-feu’s taste?
Garlic, bouquet garni (parsley, thyme, bay leaf), black peppercorns, and coarse sea salt bring aromatic depth.
