Classic French Pot au Feu

By
Rebecca Franklin
Rebecca Franklin
Rebecca Franklin is a freelance lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches.
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Updated on 12/3/21
Pot au feu recipe

​The Spruce / Katarina Zunic
Prep: 25 mins
Cook: 4 hrs 15 mins
Total: 4 hrs 40 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
1737 Calories
120g Fat
68g Carbs
95g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 1737
% Daily Value*
Total Fat 120g 154%
Saturated Fat 55g 277%
Cholesterol 334mg 111%
Sodium 1418mg 62%
Total Carbohydrate 68g 25%
Dietary Fiber 8g 28%
Total Sugars 11g
Protein 95g
Vitamin C 23mg 116%
Calcium 192mg 15%
Iron 14mg 76%
Potassium 1895mg 40%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When is a stew not a stew? When it is a pot au feu! This classic French comfort dish is stewed meats with vegetables, but the difference is the dish can be served in at least two if not three ways: The marrow is removed from the bone and spread on toast as a starter, the broth is served as a soup, and the meat is plated with the vegetables. It takes the better part of an afternoon to prepare, but is low maintenance and makes the house smell wonderful. You will need cheesecloth and kitchen twine for this recipe.

Ingredients

  • 2 pounds beef shank, with bone

  • 2 pounds beef chuck

  • 2 pounds beef ribs

  • 2 pounds large beef marrow bones

  • 2 whole cloves

  • 1 large white onion, peeled

  • 1 bouquet garni

  • 1 small cinnamon stick

  • 1 teaspoon black peppercorns

  • 2 bay leaves

  • 1 tablespoon sea salt

  • 5 stalks celery, cut into large pieces, plus leaves

  • 12 medium carrots, peeled and quartered

  • 8 leeks, cut lengthwise and into large pieces

  • 1 1/2 pounds turnips, peeled and quartered

  • 1 1/2 pounds small new potatoes

  • 1 baguette, sliced and toasted

Garnish

  • Coarse sea salt, to taste

  • Cornichons, for garnish

  • Mustard, for serving

  • Horseradish, for serving

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pot au feu
    ​The Spruce / Katarina Zunic

  2. Tie the beef shank, chuck, and ribs into a tight bundle with kitchen twine and place it in a large stockpot.

    Tie beef shank
    ​The Spruce / Katarina Zunic

  3. Wrap the marrow bones in cheesecloth, secure it tightly with the string, and place it in the stockpot.

    Wrap marrow bones
    ​The Spruce / Katarina Zunic

  4. Pour enough cold water into the stockpot to cover the ingredients.

    Pour water in stockpot
    ​The Spruce / Katarina Zunic

  5. Bring the mixture to a boil, skimming often.

    Bring mixture to a boil
    ​The Spruce / Katarina Zunic

  6. Turn the heat down as soon as the water boils, so it is just a low simmer.

    Boil
    ​The Spruce / Katarina Zunic

  7. Push the cloves into the onion and wrap the bouquet garni, cinnamon stick, peppercorns, and bay leaves in a piece of cheesecloth. Place the onion and the bundle into the stockpot.

    Boil
    ​The Spruce / Katarina Zunic

  8. Season the mixture with the salt and continue simmering, uncovered, for 2 1/2 hours. Add more water, if needed, to keep the meat and marrowbones covered. Do not allow the mixture to boil.

    Season the mixture
    ​The Spruce / Katarina Zunic

  9. Wrap the celery, carrots, leeks, turnips, and potatoes each in a separate cheesecloth bundle, securing them tightly with string.

    Wrap celery, carrots, leeks
    ​The Spruce / Katarina Zunic

  10. Add the celery, carrots, leeks, and turnips to the pot and continue simmering for 40 minutes.

    Add vegetables to pot
    ​The Spruce / Katarina Zunic

  11. Check the vegetables for doneness, and then remove any that have turned tender and cooked through.

    Check vegetables
    ​The Spruce / Katarina Zunic

  12. Add the potato bundle to the pot and continue simmering for an additional 20 to 25 minutes, until the potatoes are cooked through.

    Add potato bundle
    ​The Spruce / Katarina Zunic

  13. Remove each vegetable and meat bundle from the pot, unwrap it, and arrange the vegetables in groups around the meat on the serving platter. Keep warm.

    Remove each vegetable
    ​The Spruce / Katarina Zunic

  14. Discard the clove-studded onion and strain the broth through a fine-mesh sieve.

    Discard onion
    ​The Spruce / Katarina Zunic

  15. Return the broth to a clean saucepan and bring it to a boil for about 10 to 15 minutes, until it has reduced in volume and has a good, strong flavor. Season it with additional salt, if needed.

    Return broth to pot
    ​The Spruce / Katarina Zunic

  16. Transfer the hot broth to a serving bowl and offer as soup. Spread the marrow on the slices of toasted bread (called croûtes) and serve as an appetizer or alongside the broth. Present the meat and vegetable platter as the main course with small bowls of the garnishes on the side.

    Pot au feu
    ​The Spruce / Katarina Zunic

  17. Enjoy!

Tips

  • The bone marrow is the fatty, soft tissue inside the cavity of the bone; it is prized for its rich flavor and smooth texture, as well as its nutritional value. To use the marrow, scoop it out of the bone and simply spread on the toast or whip the marrow first to make a creamier consistency.
  • You can also use the broth as a base for sauces or the liquid when cooking rice, pasta, and vegetables.

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