How to Make Traditional French Pot-au-Feu with Beef and Root Vegetables

Simple Summary

Pot-au-Feu is a classic French comfort food that combines tender beef with a medley of hearty vegetables in a flavorful broth. This one-pot meal is perfect for warming up on chilly days.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 lbs beef chuck roast, cut into 2-inch cubes
• 1 lb beef marrow bones
• 2 large onions, quartered
• 4 medium carrots, peeled and cut into 2-inch pieces
• 3 medium leeks, white and light green parts only, cleaned and sliced
• 2 medium turnips, peeled and quartered
• 1 small celery root, peeled and cut into 1-inch cubes
• 4 medium potatoes, peeled and quartered
• 1 bouquet garni (4 sprigs parsley, 2 sprigs thyme, 2 bay leaves tied together)
• 8 cups cold water
• 2 tablespoons kosher salt
• 1 tablespoon black peppercorns
• 4 cloves garlic, peeled
• 1/4 cup chopped fresh parsley for garnish
• Dijon mustard and cornichons for serving

Instructions

1. In a large pot or Dutch oven, place the beef cubes and marrow bones. Cover with cold water and bring to a boil over high heat.

2. Once boiling, reduce heat to low and simmer for 10 minutes. Skim off any foam that rises to the surface.

3. Drain the meat and bones in a colander, rinse with cold water, and clean out the pot.

4. Return the meat and bones to the clean pot. Add the onions, garlic cloves, bouquet garni, salt, and peppercorns. Pour in 8 cups of cold water.

5. Bring to a simmer over medium heat, then reduce heat to low. Cover and cook for 2 hours, skimming occasionally.

6. Add the carrots, leeks, turnips, and celery root. Continue cooking for 30 minutes.

7. Add the potatoes and cook for an additional 30 minutes, or until all vegetables are tender.

8. Remove the bouquet garni and discard.

9. Carefully remove the meat and vegetables with a slotted spoon and arrange on a serving platter.

10. Strain the broth and serve it hot in bowls alongside the meat and vegetables.

11. Garnish with fresh parsley and serve with Dijon mustard and cornichons on the side.

Chef's Notes

• For extra flavor, you can brown the beef cubes in a tablespoon of oil before step 1.
• If you prefer a clearer broth, strain it through a cheesecloth after cooking.
• Leftover Pot-au-Feu can be stored in the refrigerator for up to 3 days. The flavors often improve with time.
• For a richer broth, add a tablespoon of tomato paste when you add the vegetables.
• Feel free to customize the vegetable selection based on what's seasonal and available.

Nutritional Info

Per serving (approximate):

• Calories: 550
• Protein: 40g
• Fat: 25g (mostly from the beef)
• Carbohydrates: 40g
• Rich in vitamins A and C from the vegetables
• Good source of iron and B vitamins from the beef

Serving Suggestions

• Serve Pot-au-Feu as a complete meal with crusty French bread on the side to soak up the flavorful broth.
• Pair with a full-bodied red wine like Bordeaux or Côtes du Rhône.
• For a traditional touch, serve the marrow bones with small spoons for scooping out the marrow.
• Offer coarse sea salt on the side for guests to season their portions to taste.
• This dish is perfect for Sunday family dinners or when entertaining guests on a cold evening.