Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Pot-au-feu

Pot-au-feu

Name: Pot-au-feu
Total time: 10800 s
Yield: Serves 4 servings
Ingredients: 1 3/4 pounds stewing beef (such as chuck, short ribs, or shank) (about 800 grams); 1 marrow bone; 1 clove garlic; 1 onion; 2 whole cloves; 6 carrots; 8 potatoes; 2 leeks; 1 turnip; 1 celery stalk; Salt, pepper; 5 quarts water (about 5 liters)

Delph' Les Recettes Efy @Delfy_tbd

A classic French dish named after the pot in which it’s cooked. This popular meal has become a gourmet staple, featured on the menus of renowned chefs like Paul Bocuse. There are many variations, but the basics remain the same: meat simmered in water with vegetables for several hours. You can start cooking pot-au-feu with cold water for a richer broth (but less flavorful meat), or with hot water for tastier meat (but a milder broth). In practice, the difference is minimal.

Delph' Les Recettes Efy @Delfy_tbd

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Ingredients

3 hours

Serves 4 servings

1 3/4 poundsstewing beef (such as chuck, short ribs, or shank) (about 800 grams)
1marrow bone
1 clovegarlic
1onion
2whole cloves
6carrots
8potatoes
2leeks
1turnip
1celery stalk
Salt, pepper
5 quartswater (about 5 liters)

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Steps

3 hours

1

Place the meat in a large stockpot, cover with cold water (about 4 quarts/4 liters), and bring to a boil.
2

Peel the garlic clove, peel the onion, and stick the cloves into the onion. Peel the vegetables and cut them into large pieces. Tie the leeks and celery stalk together to make a bouquet garni.
3

Once the water is boiling, skim off the foam for about 10 minutes, then add about 2 cups (1/2 liter) of cold water. Skim again.
4

Add the vegetables except for the potatoes, the bouquet garni, a generous pinch of salt, and whole peppercorns. Simmer over low heat for at least 3 hours. About 30 minutes before the end of cooking, add the potatoes.
5

Drain the vegetables and meat. Arrange the meat on a serving platter with the vegetables around it. Serve the broth separately or as a starter.

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Delph' Les Recettes Efy @Delfy_tbd

Published in the US on August 06, 2025 14:01

Passionnée de cuisine depuis mon enfance, j'ai baigné dans une cuisine familiale d'influence Franco/italienne. Très active, je déploye également mon énergie à cuisiner pour ma famille des recettes simples, gourmandes et rapide. J'ai développé des recettes EFY (easy, fast and yummy).@mal_efy33mon blog : les recettes efy.com