Description
Classic Pot-au-Feu is a traditional French boiled beef and vegetable stew featuring a rich, flavorful broth infused with beef chuck, shank, short ribs, oxtail, and aromatic herbs. Tender meats are paired with hearty root vegetables and cabbage, making it a comforting, rustic dish perfect for family gatherings or cozy meals.
Ingredients
Meats and Bones
- 2 3/4 pounds (1.25 kg) boneless beef chuck, tied into a tight cylinder
- 2 pounds (0.9 kg) cross-cut beef shank
- 1 3/4 pounds (0.8 kg) bone-in beef short ribs
- 12 ounces (340 g) oxtail
- 1 pound (450 g) beef marrow bones (about 3 bones), optional
Vegetables
- 5 small Yukon gold potatoes (1 1/2 pounds; 680 g total), pierced all over with a fork
- 2 medium leeks (1 pound; 450 g total), trimmed of root end and darkest green top, washed well
- 5 medium carrots (10 ounces; 280 g total), peeled or scrubbed
- 1/4 head green or Savoy cabbage
- 1 medium (4-ounce; 115 g) turnip, peeled and quartered
- 1 medium (5-ounce; 140 g) parsnip, peeled and quartered lengthwise
- 1 rib celery
- 1 whole yellow onion, halved and stuck with 4 cloves total
- 1 small head garlic, skin left on and head cut in half crosswise
Herbs and Spices
- 10 sprigs fresh thyme
- 15 whole black peppercorns
- 1 bay leaf
- Kosher or sea salt
Condiments
- Mustard
- Grated horseradish
- Cornichons
- Toast, for marrow bones if using
Instructions
- Prepare the Broth: In a large stockpot or Dutch oven, combine beef chuck, shank, short ribs, oxtail, thyme, onion with cloves, garlic, celery, peppercorns, and bay leaf. Add enough cold water to just cover all ingredients and season generously with kosher or sea salt.
- Simmer the Meat: Bring the pot to a gentle simmer over medium-low heat. Lower the heat to maintain a very gentle simmer, skimming off any foam or impurities occasionally. Continue cooking until all beef cuts are fork-tender, between 2 to 4 hours depending on the cuts.
- Remove Tender Meat: As each cut of beef becomes tender before others, transfer it carefully to a large heatproof bowl, ladle a bit of hot broth over the meat to keep moist, and cover with plastic wrap. Keep the broth simmering, adding water as necessary to maintain coverage of ingredients.
- Strain the Broth: When all meats are tender, strain the broth through a fine sieve into a clean pot, discarding thyme sprigs, onion, celery, garlic, peppercorns, and bay leaf. Return the tender beef cuts and strained broth to the pot.
- Add Vegetables and Marrow Bones: Add potatoes, leeks, carrots, cabbage, turnip, parsnip, and marrow bones (if using) submerged fully in the broth. Simmer gently for about 30 minutes until all vegetables are very tender and marrow bones are heated through.
- Finish and Serve: Skim any fat from the surface of the broth. Transfer meats and vegetables to a serving platter and moisten with some broth. Season the broth with salt to taste, and serve it separately as a soup. Serve the meats and vegetables as the main course. For marrow bones, toast bread, spread the marrow on toasts, season with salt, and serve alongside. Provide mustard, grated horseradish, and cornichons at the table for additional flavoring.
Notes
- Ensure to pierce potatoes all over with a fork to allow flavors to penetrate during cooking.
- If some meat pieces are tender much earlier, remove them promptly to prevent overcooking while others finish.
- The marrow bones add richness; serve with toasts for an indulgent treat.
- Adjust seasoning of broth at the end since initial salting should be generous.
- Use a gentle simmer rather than boiling to keep broth clear and meat tender.
- Serve the broth as a soup course before serving meats and vegetables as the main course, traditional in French service.
- Prep Time: 10 mins
- Cook Time: 4 hrs 35 mins
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: French
