Pot-au-Feu | French Beef Stew

beef chuck

🥗Healthier: leaner cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still flavorful.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add nutrition and a different flavor profile.

beef shank

🥗Healthier: chicken thighs

💰Cheaper: chicken legs

Chicken thighs provide a similar texture at a lower cost.

turnips

🥗Healthier: rutabagas

💰Cheaper: carrots

Carrots are more readily available and can substitute well.

Soak the meat and bones in salty cold water for 3 hours to draw out blood and impurities.

Add all the pieces of meat to a large pot.

Add 2 handfuls of coarse salt and cover with cold water.

Bring the pot to a boil, which takes about 15 minutes.

Scoop out any scum that forms at the top if the pot is at risk of overflowing.

Once boiling, keep it boiling for 3 more minutes, then drain the water and rinse the meat well.

Cut the onion in half and stick the cloves into the onion to prevent losing them in the pot later.

Add 7 liters of cold water to a large pot and bring it to a boil, then reduce to low and simmer, covering for 2 hours.

Scoop out any additional scum or fat that foams on the surface during simmering.

Prep the vegetables by cutting carrots into 5 cm pieces, peeling and halving turnips, cutting thicker celery stems into 5 cm pieces, and cutting leeks into 5 cm pieces without cutting lengthwise.

After 2 hours of simmering, add the prepared vegetables to the pot and continue to simmer for another hour.

Rinse the potatoes and cut them in half or quarters depending on their size.

After another hour of simmering, add the marrow bones and potatoes to the pot and remove the bukigani (herbs).

Continue simmering for 30 minutes or until the potatoes are cooked, checking with the tip of a knife.

Remove the pot from the stove and serve in plates, chopping parsley and sprinkling it on top.

Serve with mustard and cornichon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary