Classic French Pot-au-Feu Recipe

Ingredients

  • 1 pound beef chuck, cut into large chunks
  • 4 marrow bones
  • 4 leeks, cleaned and cut into large pieces
  • 4 carrots, peeled and cut into large pieces
  • 4 turnips, peeled and cut into large pieces
  • 1 large onion, peeled and halved
  • 6 cloves garlic, peeled
  • 1 bouquet garni (a bundle of herbs typically composed of bay leaves, thyme and parsley)
  • 2 teaspoons salt
  • 1 teaspoon black peppercorns
  • 8 cups water
  • 4 potatoes, peeled and quartered
  • French bread, to serve
  • Dijon mustard, to serve
  • Cornichons (small pickles), to serve

Steps and instructions

  1. Place the beef chuck and marrow bones into a large pot.
  2. Add leeks, carrots, turnips, onion, and garlic to the pot.
  3. Insert the bouquet garni into the pot along with salt and black peppercorns.
  4. Pour water into the pot ensuring all ingredients are covered.
  5. Bring the pot to a boil, then reduce to a simmer and cook for 2 hours. Skim off any impurities that rise to the surface during this time.
  6. Add potatoes to the pot and continue to simmer for another 30 minutes, or until potatoes are tender.
  7. Once everything is cooked, remove the marrow bones and bouquet garni.
  8. Serve the Pot-au-Feu in bowls with a slice of French bread, a dollop of Dijon mustard, and some cornichons on the side.

Tools for making

  • Large pot - A pot with enough capacity to hold all the ingredients and water.
  • Skimmer - A utensil used to skim off impurities from the surface of the simmering broth.
  • Knife - A sharp knife for cutting the beef, vegetables, and herbs.
  • Cutting board - A sturdy surface for safely chopping and preparing ingredients.
  • Soup ladle - A ladle for serving the Pot-au-Feu into bowls.
  • Slotted spoon - A spoon with slots or holes for retrieving the cooked vegetables and meat from the broth.
  • Tongs - Kitchen tongs for handling and removing the marrow bones from the pot.
  • Soup bowls - Deep bowls for serving the Pot-au-Feu.
  • Bread knife - A serrated knife for slicing the French bread.
  • Condiment dishes - Small dishes for serving Dijon mustard and cornichons.

Recipe variations

  • Use different cuts of meat such as beef brisket, short ribs, or oxtail.
  • Add other vegetables like cabbage, celery, or parsnips to the pot.
  • Experiment with different herbs and spices in the bouquet garni, such as rosemary or thyme.
  • Try using vegetable broth instead of water for a vegetarian version.
  • Replace the beef with chicken or fish for a different flavor profile.
  • Add a splash of red or white wine to the pot for extra depth of flavor.
  • Serve the Pot-au-Feu with a side of horseradish sauce instead of Dijon mustard.
  • For a gluten-free option, serve the Pot-au-Feu with gluten-free bread or skip the bread altogether.
  • Make a seafood variation by using shrimp, fish fillets, and seafood broth instead of beef.
  • Add a touch of spice by incorporating chili flakes or paprika to the broth.

Recipe overview

Pot-au-Feu is a classic French stew that is both hearty and comforting. This recipe is simple to make, requiring just a single pot and a collection of fresh ingredients. The stew features tender beef chuck, marrow bones, and a variety of flavorful vegetables, all of which are simmered slowly to create a rich and delicious broth. The dish is traditionally served with a side of French bread, Dijon mustard, and cornichons to complete the meal. This recipe makes enough for a family meal, but can also be easily scaled up or down depending on your needs. Expect a cooking time of a little over two hours for the flavors to fully develop. This Pot-au-Feu is a great choice for a cozy family dinner or a weekend feast.

Common questions

  1. What is Pot-au-Feu? Pot-au-Feu is a classic French beef stew that is cooked slowly with various vegetables and aromatic herbs.
  2. What type of beef is best for Pot-au-Feu? Beef chuck is commonly used for Pot-au-Feu as it becomes tender and flavorful when cooked slowly.
  3. Can I use different vegetables? Yes, you can customize the vegetables according to your preference. However, traditional Pot-au-Feu typically includes leeks, carrots, turnips, and potatoes.
  4. How long does it take to cook Pot-au-Feu? The beef and vegetables are simmered for about 2 hours initially, then potatoes are added and simmered for an additional 30 minutes.
  5. Can I make Pot-au-Feu in advance? Yes, Pot-au-Feu can be made in advance. In fact, the flavors often deepen when reheated, so it can be a great dish to prepare ahead of time.
  6. What can I serve with Pot-au-Feu? Pot-au-Feu is typically served with French bread, Dijon mustard, and cornichons. Some people also enjoy adding a side of horseradish sauce.

Serving dishes and utensils

  • Large pot - A large pot is needed to cook the Pot-au-Feu.
  • Skimmer - A skimmer is helpful for removing any impurities that rise to the surface while cooking.
  • Knife - A knife is necessary for cutting the beef chuck, leeks, carrots, turnips, and onion.
  • Peeler - A peeler is useful for peeling the carrots, turnips, onion, and potatoes.
  • Cutting board - A cutting board provides a sturdy surface for chopping and prepping ingredients.
  • Serving bowls - Serving bowls are needed for serving the Pot-au-Feu.
  • Soup ladle - A soup ladle makes it easy to portion and serve the Pot-au-Feu into bowls.
  • Soup spoons - Soup spoons are the ideal utensils for enjoying the Pot-au-Feu.
  • Bread knife - A bread knife is necessary for slicing the French bread.

Origin stories

Pot-au-Feu, or "pot on the fire", is a quintessential French dish renowned for its simplicity and depth of flavor. Born in the humble hearths of French farmhouses, it is considered the epitome of French family cuisine. The recipe has a rich history that dates back to the medieval ages. Each region, each town, and even each family has its own version of the dish. Despite the variations, at its heart, Pot-au-Feu remains a slow-cooked stew of meat and vegetables, where the quality of ingredients takes center stage. The broth is served first, followed by the meats and vegetables, often with a side of coarse salt and strong Dijon mustard. The marrow from the bones, considered a delicacy, is typically spread on toasted bread. It is said that King Henry IV of France wished that every laborer in his kingdom would have a Pot-au-Feu on his table every Sunday. This dish is a reminder of a time when food was made to last, a culinary symbol of French culture and history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.