Pot-au-Feu Recipe

France's gentle, nourishing beef stew: slow-simmered beef and root vegetables in a clear, fragrant broth, served with mustard, pickles and crusty bread.

Prep time

20 mins

Cook time

150 mins

Total time

170 mins

Servings

4 servings

Calories

620

Ingredients

• 1 kg beef chuck or brisket, in one piece
• 2 marrow bones (optional)
• 3 carrots, peeled
• 3 parsnips or turnips, peeled
• 2 leeks, cleaned
• 1 onion, studded with 2 cloves
• 1 bouquet garni (thyme, bay, parsley)
• 2 litres water
• Salt and pepper
• Dijon mustard and cornichons, to serve
• Crusty bread, to serve

Instructions

1. Place the beef and bones in a large pot, cover with cold water, and bring slowly to a boil, skimming any scum.
2. Add the onion, bouquet garni and a good pinch of salt, then simmer very gently for 90 minutes.
3. Add the carrots, parsnips and leeks and simmer 45 to 60 minutes more until everything is tender.
4. Lift out the beef and vegetables; strain the broth if you like it clear.
5. Slice the beef thickly and arrange with the vegetables on a platter.
6. Serve with hot broth in bowls, mustard, cornichons and bread.

Pro tips

• Start in cold water and skim well for a clear, clean-tasting broth.
• Keep the simmer barely bubbling; a hard boil clouds the broth and toughens meat.
• The broth itself is precious; serve it as a first course or save it for soup.
• Leftovers make excellent sandwiches with mustard the next day.

Frequently asked questions