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Classic French Pot-au-Feu: a traditional beef and vegetable stew simmering in a large pot.

Classic French Pot-au-Feu

A comforting one-pot meal that simmers beef and vegetables in a gentle broth, perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

Beef and Bones
  • 3-4 pounds a mix of chuck roast, brisket, short ribs, shank, or beef cheek Include a marrow bone or meaty soup bone for richer broth.
Vegetables and Aromatics
  • 2 medium carrots, cut into pieces
  • 1 large leek, cleaned and cut
  • 2 stalks celery, cut into pieces
  • 2 medium potatoes, cut into chunks
  • 1 wedge cabbage (optional) Adds a sweet, mellow taste.
  • 1 whole onion, halved or whole Studded with cloves is traditional.
  • 4-5 cloves garlic, crushed
  • 2 sprigs thyme
  • 2 leaves bay leaf
  • 1 teaspoon whole peppercorns
  • 4-6 pieces cloves (optional)
  • to taste salt Go easy early, adjust later.

Method
 

Preparation
  1. Put the beef and bones in your big pot. Add cold water until everything is covered by about an inch.
  2. Bring it up slowly over medium heat. Skim off any foam that rises to the top as it warms.
  3. Once the pot looks calmer, add your aromatics: onion, garlic, thyme, bay leaf, peppercorns, and cloves. Add a pinch of salt.
  4. Lower the heat to maintain a gentle simmer, cooking for about 2 to 2.5 hours until the beef is tender.
Cooking
  1. After about 2 hours, add carrots, leeks, and celery.
  2. 30 minutes later, add potatoes.
  3. In the last 20 to 30 minutes, add the cabbage wedge if using.
Serving
  1. When the meat is tender, lift it out and let it rest for 10 minutes. Taste the broth and adjust the salt.
  2. Serve the sliced beef with the vegetables in a bowl and ladle broth over everything. Accompany with mustard and crusty bread.

Notes

Keep the heat low for a clear broth and tender meat. Chill the broth overnight to remove excess fat for an even cleaner taste.