Description
Classic French Pot au Feu is a comforting beef stew slow-cooked to perfection with marrow bones, aromatic vegetables, and a bouquet garni. This traditional recipe results in tender, flavorful meat and perfectly cooked vegetables, making it an iconic French winter dish that’s both hearty and wholesome.
Ingredients
Meat and Broth Ingredients
- 800 g beef shank
- 800 g beef short ribs
- 2 marrow bones
- 2.5 litres water
- 1 yellow onion
- 4 whole cloves
- 1 bouquet garni (thyme, bay leaf, parsley tied together)
- Pinch of sea salt
Vegetables
- 2 turnips, peeled and washed
- 500 g carrots, peeled and washed
- 4 leeks, cleaned and washed
- 500 g potatoes, peeled and washed
Instructions
- Prepare the onion with cloves: Peel the yellow onion and firmly pierce it four times with a knife to insert the whole cloves, allowing the clove aroma to infuse the broth.
- Start the broth: In a large Dutch oven, pour in 2.5 litres of water. Add a pinch of sea salt, the bouquet garni, and the clove-studded onion. Then, add the beef shank, beef short ribs, and marrow bones to the pot.
- Simmer the beef: Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer. Let it cook uncovered for 2 hours and 30 minutes to develop rich flavors and tenderize the meat.
- Prepare the vegetables: While the beef simmers, peel and wash the turnips, carrots, leeks, and potatoes carefully to ensure they’re clean and ready to cook.
- Add vegetables and finish cooking: After 2.5 hours, add all the prepared vegetables to the pot. Continue to simmer for another 30 minutes or until the vegetables are tender but still hold their shape.
- Serve: Once cooked, remove the bouquet garni and bones. Serve the beef stew hot with its rich broth. Traditionally, Pot au Feu is accompanied by cornichons (pickles) and coarse sea salt, which can be added to taste. Bon appétit!
Notes
- For best results, use a heavy-bottomed pot such as a Dutch oven to ensure even heat distribution.
- Skim off any foam or impurities that rise to the surface during the initial simmer for a clear broth.
- Marrow bones add extra richness to the broth, but can be omitted if preferred.
- Adjust seasoning with sea salt after cooking, as the long simmer concentrates the flavors.
- This stew improves in flavor if allowed to rest and served the next day, making it ideal for preparing ahead.
- Prep Time: 30 minutes
- Cook Time: 2 hours 45 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: French
