Pot-au-Feu Recipe – French Special
The Pot-au-Feu is a timeless French comfort classic, a hearty beef and vegetable stew simmered slowly to bring out deep flavors. With cuts like beef shank or short ribs, marrow bones, aromatic herbs, carrots, turnips, leeks, onions and potatoes, every spoonful offers tender meat, sweet root vegetables, and a rich, silky broth. Perfect for cozy dinners, cold evenings, or when you want something soothing and nourishing, this recipe delivers rustic elegance with minimal effort.
- Prep Time20 min
- Cook Time3 hr
- Total Time3 hr 20 min
Pot-au-Feu Recipe Ingredients:
- 3 pounds (1.4 kg) beef chuck or brisket, cut into large chunks
- 1 onion, studded with 2 cloves
- 2 carrots, peeled and cut into large chunks
- 2 leeks, cleaned and cut into large pieces
- 3 cloves garlic, crushed
- 2 bay leaves
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 4-6 cups beef broth or water
- Salt and pepper to taste
- 4-6 small potatoes, peeled (optional)
- 1/2 pound (225 grams) turnips, peeled and cut into chunks (optional)
Prepare the Ingredients:
Combine beef chunks, onion, carrots, leeks, garlic, bay leaves, and thyme in a large pot. Add enough beef broth or water to cover everything.
Cook the Stew:
Boil over medium-high heat, then reduce to low and simmer for 2 hours. Add potatoes and turnips if using, and simmer for an additional 30-45 minutes until beef and vegetables are tender.
Serve:
Remove and slice the beef. Serve with vegetables. Optionally, skim fat from the broth and serve as a clear soup or with the main dish.
Add the scallops and cook for 2-3 minutes on each side, until they develop a golden-brown crust and are opaque in the center.
If using garlic, add it to the pan in the last minute of cooking.
Serve:
Garnish with fresh parsley and serve with lemon wedges.
Recipe Notes:
Meat Cuts & Collagen: Use bones with marrow and gelatin-rich cuts like shank and ribs to deepen the broth and lend silky mouthfeel.
Skimming & Clarity: Skim off foam and scum frequently during the early simmer so the broth stays clear and clean-tasting.
Herb Bundle & Aromatics: Bundle thyme, bay leaf, parsley and a whole onion lightly charred for extra aroma; remove before serving.
Vegetable Timing: Add root vegetables (carrots, turnips) later in the cook to avoid over-softening; potatoes go in last so they hold shape.
Serving Suggestions: Serve in two courses: first the broth like a soup, then meat and vegetables with mustard, cornichons, or horseradish on the side.
