Pot-au-Feu

Name: Pot-au-Feu
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Yield: 6 servings
Cuisine: French
Ingredients: 3 lbs beef chuck roast, cut into chunks; 1 lb beef marrow bones (optional); 6 medium carrots, cut into chunks; 2 celery stalks, cut into thirds; 1 lb parsnips, cut into chunks; 2 leeks leeks (white and light green parts), halved lengthwise; 1 yellow onion; 8 black peppercorns; 2 bay leaves; 4 fresh thyme sprigs; 2 tsp kosher salt; 12 cups water

France's iconic boiled beef dinner with tender vegetables simmered in a rich broth. Humble yet elegant, this one-pot classic is comfort food at its finest.

155 minMediumServes 6320 cal/serving

FrenchDinnerStovetopStandard

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Ingredients

3 lbs beef chuck roast, cut into chunks
1 lb beef marrow bones (optional)
6 medium carrots, cut into chunks
2 celery stalks, cut into thirds
1 lb parsnips, cut into chunks
2 leeks leeks (white and light green parts), halved lengthwise
1 yellow onion
8 black peppercorns
2 bay leaves
4 fresh thyme sprigs
2 tsp kosher salt
12 cups water

Instructions

1

In a large pot, place 3 lbs cut into chunks beef chuck roast and 1 lb beef marrow bones (optional). Add 12 cups water and bring to a boil. Skim any foam from the surface.
2

Reduce heat to low and add 1 yellow onion, 8 black peppercorns, 2 bay leaves, and 4 fresh thyme sprigs. Simmer gently for 1 hour.
3

Add 6 medium cut into chunks carrots, 2 cut into thirds celery stalks, 1 lb cut into chunks parsnips, and 2 leeks halved lengthwise leeks (white and light green parts). Add 2 tsp kosher salt. Simmer for another 45 minutes to 1 hour until vegetables are tender and beef is very soft.
4

Transfer beef chuck roast and vegetables to a serving bowl. Strain the broth and pour over. Serve hot with crusty bread and Dijon mustard on the side.

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Questions

How long does Pot-au-Feu take?

As written, 155 minutes: 20 of prep and 135 of cooking. The longest single stretch is step 2 (1 hour): "Simmer gently for 1 hour."

What should Pot-au-Feu look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until vegetables are tender and beef is very soft.

Is there a substitute for leeks in Pot-au-Feu?

The entry for Pot-au-Feu calls for 2 leeks leeks (white and light green parts), halved lengthwise. In its place: Yellow onion or the white parts of scallions, cooked gently. Use a little less by volume.

How many calories are in Pot-au-Feu?

One serving (the recipe makes 6) is about 320 calories, with 36 g protein, 12 g carbohydrate and 12 g fat, plus 2 g fiber and 950 mg sodium.

How long does Pot-au-Feu keep?

Refrigerate what is left of Pot-au-Feu within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

Garlic Lemon Sauteed Green Beans with Almonds side
Salad Parisienne salad
Béchamel Sauce sauce
Chocolate Mousse dessert

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