French Pot-au-Feu

Pot-au-feu is one of France’s most generous cold-weather meals: beef and marrow bones slowly perfume a broth while root vegetables cook until tender.

The method is simple but deliberate—start the beef in cool water, skim carefully, and add vegetables in stages so each keeps its shape.

Do not let the stock boil vigorously; a quiet simmer gives the clearest broth and the softest beef.

Serving Suggestions

Serve the sliced beef and vegetables with the broth, coarse mustard, and cornichons.

Recipe Notes

The broth is excellent for a second meal with noodles or beans.

French Pot-au-Feu

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A classic French one-pot meal of tender beef and marrow bones with root vegetables in a clear, savory broth.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: French

Calories: 650

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Beef and Broth

• 2 lb beef chuck in one large piece
• 1 lb beef marrow bones
• 8 cups water
• 2 tsp salt
• 1 large onion halved
• 3 cloves garlic crushed
• 1 tsp black peppercorns
• 1 large bay leaf

Vegetables

• 2 medium carrots peeled
• 2 stalks celery cut into pieces
• 1 large leek washed and halved
• 1/2 lb turnips peeled and quartered
• 1 lb potatoes peeled

Equipment

• Large stockpot
• Fine-mesh skimmer
• Chef’s knife
• Serving platter

Method

 

Start the Pot:

1. Place the beef, marrow bones, water, salt, onion, garlic, peppercorns, and bay leaf in a large stockpot.
2. Bring slowly to a simmer, skimming the surface until the broth is clear.
3. Cover partially and simmer gently for 2 hours, keeping the liquid just below a boil.

Add the Vegetables:

1. Add the carrots, celery, leek, and turnips. Simmer for 35 minutes.
2. Add the potatoes and cook for 20 to 25 minutes more, until all the vegetables are tender.
3. Lift out the beef and vegetables. Slice the beef and arrange everything on a platter, with the broth served alongside.

Nutrition

Calories: 650kcalCarbohydrates: 36gProtein: 55gFat: 32gSaturated Fat: 12gCholesterol: 158mgSodium: 1120mgFiber: 7gSugar: 9g

Notes

• A low simmer keeps the broth clear and the beef tender.
• Chill leftover broth overnight and remove any hardened fat before reheating.