Save A classic French family stew featuring tender beef simmered with root vegetables and aromatic herbs, perfect for hearty, budget-friendly meals.
This recipe has been a comforting staple at our family gatherings, warming everyone from the first bite.
Ingredients
- Beef & Broth: 1.2 kg beef chuck or brisket cut into large chunks, 2 beef marrow bones (optional), 2.5 liters cold water, 2 bay leaves, 4 sprigs fresh thyme, 6 black peppercorns, 3 cloves, 2 tsp coarse salt
- Vegetables: 4 large carrots peeled and cut into chunks, 2 large leeks washed and cut into 5 cm pieces, 3 celery stalks cut into chunks, 4 medium potatoes peeled and halved, 2 medium turnips peeled and quartered, 1 large onion peeled and studded with the cloves, 1 small cabbage quartered
- To Serve: Coarse sea salt, Freshly ground black pepper, Cornichons, Dijon mustard
Instructions
- Step 1:
- Place beef chunks and marrow bones in a large stockpot. Cover with cold water and bring to a gentle boil. Skim off any foam that rises.
- Step 2:
- Add bay leaves, thyme, peppercorns, salt, and the onion studded with cloves. Reduce heat and simmer gently, uncovered, for 1 hour.
- Step 3:
- Add carrots, leeks, celery, turnips, and cabbage. Simmer for another 45 minutes.
- Step 4:
- Add potatoes and continue to simmer for an additional 30 45 minutes until all the meat and vegetables are tender.
- Step 5:
- Taste and adjust seasoning with salt and pepper as needed.
- Step 6:
- Remove beef and vegetables from the broth and arrange on a large platter.
- Step 7:
- Strain the broth and serve in bowls as a starter, or alongside the meat and vegetables.
- Step 8:
- Serve with cornichons and Dijon mustard on the side.
Save Serve with crusty bread for a complete meal enjoyed by all ages.
Required Tools
Large stockpot slotted spoon sharp knife cutting board ladle strainer
Allergen Information
Contains none of the major allergens check for mustard and gluten allergens if serving bread or mustard Always check ingredient labels for potential allergens
Nutritional Information
Calories 410 Total Fat 18 g Carbohydrates 28 g Protein 38 g
Save This pot-au-feu is perfect for making ahead and tastes even better the next day.
Recipe FAQs
- → What cut of beef is best for this dish?
Beef chuck or brisket works best due to their flavor and tenderness after slow simmering.
- → Can marrow bones be omitted?
Yes, marrow bones are optional but add richness and depth to the broth.
- → How should the vegetables be prepared?
Chop root vegetables into large chunks to maintain texture during the long cooking process.
- → What herbs are used to flavor the stew?
Fresh thyme and bay leaves provide aromatic notes essential to the dish's classic profile.
- → How long does the cooking take?
Simmer the beef for about 1 hour before adding vegetables, then cook for an additional 1 hour 15 to 1 hour 30 minutes.