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A French pot-au-feu platter with sliced beef, marrow bones, carrots, leeks, turnips, and potatoes.

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
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.