Classic Pot-au-Feu
Pot-au-feu is a traditional French dish featuring tender, slow-cooked beef and a medley of vegetables in a rich, flavorful broth. It is typically served in two courses: first the broth, then the meat and vegetables with accompanying condiments. This recipe provides a comforting and hearty meal perfect for cooler weather.
An original recipe by Forkin
- Total time
- 3 hr 30 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 875 kcal
Allergen information: may contain celery, gluten, mustard, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.5 kgbeef chuck roast, cut into 2-3 large pieces
- 2 pcsbeef marrow bone
- 2 pcsyellow onion, peeled, halved
- 4 pcscarrot, peeled, cut into large chunks
- 2 pcsleek, white and light green parts, cleaned, cut into large pieces
- 2 pcscelery stalk, cut into large chunks
- 2 pcsturnip, peeled, halved or quartered
- 2 pcsparsnip, peeled, cut into large chunks
- 4 clovegarlic clove, peeled
- 2 pcsbay leaf
- 4 pcsfresh thyme sprig
- 1 tspwhole black peppercorn
- 2 tspsalt
- 4 lwater
for serving
- 4 tbspdijon mustard
- 100 gcornichon(optional)
- 1 pcscrusty bread(optional)
Equipment
fine-mesh sieve · dutch oven · cutting board · knife · large stockpot
The method
Step by step
- 1
Place the beef chuck roast and marrow bones in a large stockpot or Dutch oven.
About 2 min
Cook’s note: Using a pot large enough to comfortably hold all ingredients will prevent boil-overs.
- 2
Add the halved onions, carrots, leeks, celery stalks, turnips, parsnips, peeled garlic cloves, bay leaves, fresh thyme, and whole black peppercorns to the pot.
About 5 min
- 3
Pour water over all ingredients until they are fully submerged.
About 1 min
- 4
Bring the pot to a boil over high heat, then immediately reduce the heat to low, cover, and let it simmer gently for 2.5 to 3 hours.
About 3 hr
Cook’s note: Skim off any foam that rises to the surface during the first 30 minutes of simmering for a clearer broth.
- 5
After simmering, carefully remove the beef and marrow bones from the pot and set them aside.
About 2 min
- 6
Strain the broth through a fine-mesh sieve into a separate pot or large bowl, discarding the spent aromatics and vegetables.
About 5 min
Cook’s note: This step ensures a clear and refined broth, which is key for serving the first course.
- 7
Return the strained broth to the cleaned stockpot. Add the reserved beef and marrow bones back into the broth.
About 2 min
- 8
Reheat the broth and meat gently over medium-low heat until warmed through.
About 10 min
- 9
To serve, first ladle some of the hot broth into individual bowls. Then, slice the beef against the grain and arrange it with the marrow bones on a serving platter.
About 3 min
Cook’s note: Serve the broth with a sprinkle of fresh parsley if desired.
- 10
Offer the Dijon mustard, cornichons, and crusty bread as accompaniments for the meat and vegetables.
Per serving
Nutrition
- Calories
- 875kcal
- Protein
- 73.1g
- Carbs
- 52.1g
- Fat
- 39.2g
- Fibre
- 6.6g
- Sugar
- 10.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pot-au-feu (broth, meat, and vegetables) in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat until warmed through, or in the microwave.
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