Pin It A comforting, rustic French stew featuring tender beef, seasonal vegetables, and aromatic broth — perfect for affordable, hearty meals.
I first served this stew to friends on a chilly evening and it quickly became a favorite comfort food for us all.
Ingredients
- Meats: 700 g beef chuck or brisket, cut into large chunks, 1 beef marrow bone (optional, for richer broth)
- Vegetables: 3 large carrots, peeled and cut into large pieces, 2 leeks, cleaned and cut into 5 cm pieces, 3 potatoes, peeled and cut in halves, 2 onions, one studded with 2 cloves, 2 celery stalks, cut into large pieces, 1 small turnip, peeled and quartered
- Aromatics & Seasoning: 2 bay leaves, 4 sprigs fresh thyme (or 1 tsp dried thyme), 6 whole black peppercorns, 2 garlic cloves, smashed, Salt, to taste, Freshly ground black pepper, to taste
- Serving: Dijon mustard, Cornichons (optional), Rustic bread
Instructions
- Step 1:
- Place the beef, marrow bone, and studded onion in a large pot. Cover with cold water (about 2.5 liters). Bring to a gentle boil, skimming off any foam.
- Step 2:
- Add bay leaves, thyme, peppercorns, smashed garlic, and 1 tablespoon salt. Reduce to a simmer and cook uncovered for 1 hour.
- Step 3:
- Add carrots, celery, and turnip. Simmer for 45 minutes.
- Step 4:
- Add leeks and potatoes. Continue simmering until all vegetables and meat are tender, about 45 minutes more.
- Step 5:
- Taste and adjust seasoning. Remove marrow bone and studded onion.
- Step 6:
- Arrange meat and vegetables on a large platter. Serve hot broth in bowls, alongside mustard, cornichons, and bread.
Pin It Sharing this stew with family around the table always brings warmth and joy to our gatherings.
Required Tools
Large stockpot, skimmer or slotted spoon, ladle, knife and cutting board.
Allergen Information
Contains: None of the major allergens. If serving with bread, check for gluten. Dijon mustard may contain sulfites, check labels if sensitive.
Nutritional Information
Calories per serving: 420, Total Fat: 16 g, Carbohydrates: 38 g, Protein: 36 g.
Pin It Pot-au-feu is best served fresh but tastes wonderful as leftovers too, making for easy next-day meals.
Recipe FAQs
- → What cuts of beef work best for this dish?
Beef chuck or brisket are ideal as they become tender and flavorful after long, slow simmering.
- → Can the marrow bone be omitted?
Yes, it's optional but adds extra richness and depth to the broth if included.
- → How should vegetables be prepared?
Vegetables like carrots, leeks, and potatoes should be cut into large pieces to cook evenly throughout the slow simmering.
- → What aromatics enhance the stew’s flavor?
Bay leaves, fresh or dried thyme, garlic, and whole black peppercorns provide subtle, layered flavors.
- → How can leftovers be used?
Leftover stew can be transformed into a rich soup by reheating the broth with additional vegetables or grains.