Dinner

Pot-au-Feu Recipe

Name: Pot-au-Feu Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: French
Ingredients: 3 pounds beef chuck, trimmed and cut into large chunks; 2 pounds beef shank with bone; 1 large yellow onion, halved and studded with 2 whole cloves; 4 garlic cloves, crushed; 2 bay leaves; 12 whole black peppercorns; Salt, to taste; Water, enough to cover ingredients; 5 small potatoes, halved; 4 large carrots, peeled and cut into chunks; 2 leeks, cleaned and cut into rings; 2 celery ribs, cut into chunks; 1 turnip, peeled and cut into chunks; 1 parsnip, peeled and cut into chunks

Bylilan Sage September 12, 2026September 12, 2026

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Introduction

Pot-au-Feu is a classic French beef stew that combines tender meat and aromatic vegetables in a flavorful broth. This comforting dish is perfect for cozy dinners and showcases simple ingredients cooked with care.

A large white pot filled with clear broth soup containing three visible chunks of dark brown cooked beef, surrounded by chopped orange carrots, light yellow whole baby potatoes, green celery pieces, pale white onion chunks, and sliced light green leeks, all floating in the broth; a silver ladle rests on the right side, partially submerged in the soup, reflecting the colors; the pot is placed on a white marbled surface with a folded orange and white checkered cloth underneath, fresh green parsley sprigs scattered nearby, and stacked white plates with two gold serving spoons along with a white and blue salt shaker visible in the background; photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds beef chuck (trimmed and cut into large chunks)
2 pounds beef shank (with bone)
1 large yellow onion (halved and studded with 2 whole cloves)
4 garlic cloves (crushed)
2 bay leaves
12 whole black peppercorns
Salt (to taste)
Water (as needed to cover ingredients)
5 small potatoes (halved)
4 large carrots (peeled and cut into chunks)
2 leeks (cleaned and cut into rings)
2 celery ribs (cut into chunks)
1 turnip (peeled and cut into chunks)
1 parsnip (peeled and cut into chunks)

Instructions

Step 1: In a large pot, combine the beef chuck, beef shank, halved onion studded with cloves, crushed garlic, bay leaves, black peppercorns, and a pinch of salt. Pour in enough water to cover all the ingredients.
Step 2: Bring the pot to a slow simmer over medium heat. Skim off any foam that rises to the surface to keep the broth clear.
Step 3: Lower the heat to maintain a gentle simmer and cook the broth for 2 to 3 hours, or until the beef is mostly tender.
Step 4: Add the potatoes, carrots, leeks, celery, turnip, and parsnip to the pot. Continue simmering for another 30 to 60 minutes, until the vegetables are tender and the beef is fork-tender.
Step 5: Taste the broth and adjust the salt if needed before serving.

Tips & Variations

For deeper flavor, roast the beef chunks briefly before simmering.
Feel free to add other root vegetables like rutabaga or parsnip for variety.
Serve with coarse mustard or cornichons on the side for a traditional touch.

Storage

Store leftover Pot-au-Feu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid overcooking the meat. The flavors often improve the next day, making it a delicious make-ahead meal.