Main CourseDinner

Classic Pot-au-Feu

Name: Classic Pot-au-Feu
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: french
Ingredients: 1.5 kg beef chuck roast cut into 2-3 large pieces; 2 pcs beef marrow bone; 2 pcs yellow onion peeled, halved; 4 pcs carrot peeled, cut into large chunks; 2 pcs leek white and light green parts, cleaned, cut into large pieces; 2 pcs celery stalk cut into large chunks; 2 pcs turnip peeled, halved or quartered; 2 pcs parsnip peeled, cut into large chunks; 4 clove garlic clove peeled; 2 pcs bay leaf; 4 pcs fresh thyme sprig; 1 tsp whole black peppercorn; 2 tsp salt; 4 l water; 4 tbsp dijon mustard; 100 g cornichon (optional); 1 pcs crusty bread (optional)

Pot-au-feu is a traditional French dish featuring tender, slow-cooked beef and a medley of vegetables in a rich, flavorful broth. It is typically served in two courses: first the broth, then the meat and vegetables with accompanying condiments. This recipe provides a comforting and hearty meal perfect for cooler weather.

An original recipe by Forkin

Total time: 3 hr 30 min
Serves: 6
Difficulty: Medium
Per serving: 875 kcal

Allergen information: may contain celery, gluten, mustard, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 kgbeef chuck roast, cut into 2-3 large pieces
2 pcsbeef marrow bone
2 pcsyellow onion, peeled, halved
4 pcscarrot, peeled, cut into large chunks
2 pcsleek, white and light green parts, cleaned, cut into large pieces
2 pcscelery stalk, cut into large chunks
2 pcsturnip, peeled, halved or quartered
2 pcsparsnip, peeled, cut into large chunks
4 clovegarlic clove, peeled
2 pcsbay leaf
4 pcsfresh thyme sprig
1 tspwhole black peppercorn
2 tspsalt
4 lwater

for serving

4 tbspdijon mustard
100 gcornichon(optional)
1 pcscrusty bread(optional)

Equipment

fine-mesh sieve · dutch oven · cutting board · knife · large stockpot

The method

Step by step

1
Place the beef chuck roast and marrow bones in a large stockpot or Dutch oven.
About 2 min
Cook’s note: Using a pot large enough to comfortably hold all ingredients will prevent boil-overs.
2
Add the halved onions, carrots, leeks, celery stalks, turnips, parsnips, peeled garlic cloves, bay leaves, fresh thyme, and whole black peppercorns to the pot.
About 5 min
3
Pour water over all ingredients until they are fully submerged.
About 1 min
4
Bring the pot to a boil over high heat, then immediately reduce the heat to low, cover, and let it simmer gently for 2.5 to 3 hours.
About 3 hr
Cook’s note: Skim off any foam that rises to the surface during the first 30 minutes of simmering for a clearer broth.
5
After simmering, carefully remove the beef and marrow bones from the pot and set them aside.
About 2 min
6
Strain the broth through a fine-mesh sieve into a separate pot or large bowl, discarding the spent aromatics and vegetables.
About 5 min
Cook’s note: This step ensures a clear and refined broth, which is key for serving the first course.
7
Return the strained broth to the cleaned stockpot. Add the reserved beef and marrow bones back into the broth.
About 2 min
8
Reheat the broth and meat gently over medium-low heat until warmed through.
About 10 min
9
To serve, first ladle some of the hot broth into individual bowls. Then, slice the beef against the grain and arrange it with the marrow bones on a serving platter.
About 3 min
Cook’s note: Serve the broth with a sprinkle of fresh parsley if desired.
10
Offer the Dijon mustard, cornichons, and crusty bread as accompaniments for the meat and vegetables.

Per serving

Nutrition

57%Score

Calories: 875kcal
Protein: 73.1g
Carbs: 52.1g
Fat: 39.2g
Fibre: 6.6g
Sugar: 10.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pot-au-feu (broth, meat, and vegetables) in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat until warmed through, or in the microwave.