Pot-au-Feu Recipe – French Special
Pot-au-Feu is a traditional French stew that translates to “pot on the fire.” It’s a comforting and hearty dish featuring beef, vegetables, and aromatic herbs simmered together to create a flavorful and nourishing meal. This classic dish is perfect for a family dinner or special occasion.
- 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:
Beef Choice: Use a cut of beef that benefits from long, slow cooking for best results.
Broth: For richer flavor, use homemade beef broth or a high-quality store-bought version.
Vegetables: Customize the vegetables based on preference or availability.
Serving: Pot-au-Feu is often enjoyed with mustard or pickles on the side.
