Print Options:

Pot-au-Feu (Traditional French Beef Stew)

Yields6 ServingsPrep Time25 minsCook Time3 hrsTotal Time3 hrs 25 mins

Pot-au-Feu is a classic French stew featuring tender beef cuts, root vegetables, and aromatic herbs slow-simmered to perfection. A timeless, nourishing dish known for its rich broth and rustic charm — ideal for cozy weekends or elegant gatherings.

Pot-au-Feu (Traditional French Beef Stew)

For the Broth
 2 lbs beef shank or chuck (with some bone, for flavor)
 1 lb oxtail or marrow bones
 1 onion, halved and charred (face-down in a dry pan or broiled)
 2 carrots, chopped
 2 celery stalks, chopped
 2 cloves garlic, smashed
 1 leek (white part only), cleaned and chopped
 1 bouquet garni (parsley, thyme, bay leaf, tied with twine)
 10 cups cold water
 1 tsp black peppercorns
 1 tbsp salt (plus more to taste)
For the Vegetables (added later)
 3 carrots, peeled and cut into large pieces
 3 turnips, peeled and halved
 3 small potatoes, peeled
 2 leeks, cleaned and cut into 3-inch lengths
 1 small cabbage, cut into wedges (optional)
 Sea salt, to taste
Garnishes & Extras
 Dijon mustard, for serving
 Cornichons (small French pickles)
 Coarse sea salt
 Toasted baguette or rustic bread
Build the Broth
1

  1. In a large stockpot, place beef, bones, and oxtail. Cover with cold water and bring to a boil.

  2. Skim off foam as it rises — this step is key for a clear broth.

  3. Add the charred onion, chopped carrots, celery, garlic, leek, peppercorns, salt, and bouquet garni.

  4. Reduce to a simmer and cook uncovered for 2.5 to 3 hours, skimming occasionally.

Add the Vegetables
2

  1. After 3 hours, remove the bouquet garni.

  2. Add the remaining carrots, turnips, potatoes, leeks, and cabbage.

  3. Simmer for another 45–60 minutes, or until all vegetables are tender but intact.

Serve the Pot-au-Feu
3

  1. Use a slotted spoon to gently lift meat and vegetables onto a large platter.

  2. Strain broth and serve in bowls with ladled meat and veg, or separately as a starter.

  3. Offer Dijon mustard, cornichons, sea salt, and crusty bread at the table.

Pairing Suggestions
4

  • Starter: A light frisée salad with walnut vinaigrette

  • Wine: A rustic Côtes du Rhône, Bordeaux, or Pinot Noir

  • Bread: Crusty baguette, ideally toasted

  • Condiments: Dijon mustard, horseradish, or garlic aioli

Tips & Notes
5

  • Char your onion: This small touch adds a rich depth to the broth.

  • Don’t rush the simmer: The beauty of pot-au-feu lies in time — low and slow equals tender results.

  • Leftovers magic: The broth deepens overnight. Skim chilled fat and enjoy it the next day with noodles or barley.

  • Want to serve it fancy? Slice the meats and arrange the vegetables artfully on a platter. Drizzle broth on top just before serving.

Nutrition Facts

6 servings

Serving size