Pot-au-Feu
Classic French beef stew with vegetables, herbs, and broth, slow-cooked to perfection.
20 mins
Prep Time
3 hours
Cook Time
6
Servings
Ingredients
- 2 lbs beef chuck, cut into large pieces
- 1 lb beef marrow bones
- 4 carrots, peeled and cut into chunks
- 4 leeks, cleaned and cut into large pieces
- 4 potatoes, peeled and quartered
- 1 turnip, peeled and quartered
- 1 onion, peeled and studded with 2 cloves
- 2 celery stalks, cut into chunks
- 1 bouquet garni (thyme, bay leaf, parsley tied together)
- 8 cups beef broth
- Salt and black pepper to taste
- Dijon mustard and cornichons for serving
Nutrition Facts
Share this Recipe
Instructions
Prepare the meat: Season the beef chuck and marrow bones generously with salt and black pepper.
Sear the meat: In a large pot, sear the beef chuck and marrow bones over medium-high heat until browned on all sides. Remove and set aside.
Cook the vegetables: In the same pot, add the onion studded with cloves, carrots, leeks, turnip, and celery. Sauté for 5 minutes until slightly softened.
Simmer the stew: Return the seared meat and bones to the pot. Add the bouquet garni and beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 hours, skimming any impurities that rise to the surface.
Add potatoes: After 2.5 hours, add the quartered potatoes to the pot. Continue simmering for another 30 minutes until the potatoes are tender.
Serve: Remove the bouquet garni and clove-studded onion. Serve the stew hot with Dijon mustard and cornichons on the side.
Chef's Tips
- Bone Marrow: Don’t skip the marrow bones—they add richness and depth to the broth.
- Skimming: Regularly skim off impurities for a clearer broth.
- Vegetable Variations: Add parsnips or cabbage for extra flavor and texture.
- Make Ahead: This dish tastes even better the next day as flavors meld together.
- Serving Suggestion: Serve with crusty bread to soak up the delicious broth.
