Pot-au-feu is a legendary French boiled dinner. Beef and root vegetables simmered gently in water until the meat is tender and the broth turns rich and clear. It is closer to a New England boiled dinner than a stew, and it is traditionally served in two courses, the broth first, then the meat and vegetables with mustard, cornichons and coarse salt. To me, this is the French family dinner personified.
It takes a few hours, but there is very little work in it. If you have a big pot and a quiet Sunday, it is one of the best things you can make. Just let it simmer away while you entertain your guests.
Tips for Making Pot-au-Feu
Start the beef in cold water. Cold water draws the flavor out into the broth. Bring it up slowly, and skim off the foam that rises.
Never let it boil. A gentle simmer, with a bubble or two at the surface, keeps the broth clear and the meat tender. A hard boil makes both cloudy and tough.
Add the vegetables in stages. Carrots and turnips go in with 1 hour to go, and the leeks and marrow bones with 30 minutes to go. Cook the potatoes in a separate pot.
Taste before you add more salt. The first tablespoon is enough to start. The broth reduces a little, so taste it at the end.
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Pot-au-Feu: French Boiled Beef Dinner with Carrots, Leeks and Turnips
- Total Time: 3 hours 30 minutes
- Yield: Serves 6
Description
Pot-au-feu is a legendary French boiled dinner. Beef and root vegetables simmered gently in water until the meat is tender and the broth turns rich and clear.
Ingredients
- 2 lb (900 g) beef chuck roast, tied or in 2 pieces
- 1 lb (450 g) bone-in beef short ribs
- 2 beef marrow bones
- 12 cups (2.8 L) cold water
- 1 large onion, peeled and studded with 2 whole cloves
- 1 bouquet garni: 4 thyme sprigs, 2 bay leaves and a handful of parsley stems, tied together
- 8 black peppercorns
- 1 tbsp coarse salt, plus more to taste
- 6 carrots, peeled and cut into thirds
- 3 turnips, peeled and quartered
- 4 leeks, white and light green parts, trimmed, halved and rinsed well
- 6 small waxy potatoes, scrubbed
- Dijon mustard, cornichons and coarse salt, for serving
Instructions
Put the chuck and short ribs in a large (10-quart) stockpot and cover with the cold water. Bring slowly to a gentle simmer over medium heat, skimming off the foam that rises, for about 15 minutes.
Add the clove-studded onion, bouquet garni, peppercorns and coarse salt. Simmer gently, partly covered, for 2 hours.
Add the carrots and turnips and simmer for 30 minutes. Add the leeks, tied in a bundle with kitchen string, and the marrow bones, and simmer for 30 minutes more, until the beef is tender and a fork slides in easily. If it is not, keep simmering and test every 15 minutes.
Meanwhile, cook the potatoes in a separate pot of salted water for 25 to 30 minutes, until tender. This keeps the broth clear.
Lift out the beef and vegetables. Fish out the bouquet garni and the clove-studded onion and discard them. Strain the broth and taste for salt.
Slice the beef against the grain. Serve the broth first, then the beef and vegetables with the mustard, cornichons and coarse salt.
Notes
- Keeps 4 days in the fridge. Store the broth separately from the meat and vegetables, and reheat the broth to a simmer.
- Slow cooker (7 quarts or larger, with 8 cups of water): cook everything but the potatoes on low for 8 hours. Pressure cooker: 50 minutes at high pressure for the meat, then add the vegetables for 5 minutes.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Comforting Soups
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Fat: 28 g
- Carbohydrates: 28 g
- Protein: 48 g
Frequently Asked Questions
What is the difference between pot-au-feu, beef bourguignon and a regular beef stew?
Pot-au-feu is plain boiled beef and vegetables served with its clear broth. Beef bourguignon is browned beef braised in red wine, with a dark, thick sauce. A regular beef stew is cut into small pieces and cooked in a thickened gravy.
What can I do with the leftovers?
Shred the meat for hachis parmentier, the French version of shepherd's pie, layered under mashed potatoes. Or slice it cold for sandwiches with mustard and cornichons, or simmer it in the broth with noodles for a quick soup.
My beef came out tough or stringy. Why?
The broth was probably boiling, or the beef needed more time. Keep it at a bare simmer, and test it with a fork at 3 hours. When it is ready, a fork slides in with no resistance. Slice it against the grain.
Is pot-au-feu spicy?
No. It is seasoned gently with thyme, bay and pepper, and the only heat comes from the mustard you add at the table.
