The Classic Pot au Feu | French Bistro Recipe

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.

Prepare the ingredients: clean the vegetables in cold water, including potatoes, carrots, turnips, and celery sticks.

Chop the leaves of the celery and preserve them. Discard the roots of the leek and clean it as well, chopping it up.

Heat a frying pan on maximum heat and roast the beef on the outside until browned.

Deglaze the frying pan with 1/4 glass of white wine.

In a large pot, add 4 liters of water, 5 bay leaves, garlic cloves, salt, black peppercorns, the onion with cloves, and the beef.

Bring the pot to a boil, then lower the heat to maintain a slow boil for 2 hours.

While the beef cooks, peel the potatoes and keep them whole. Cut the carrots and turnips into chunks and preserve them in cold water.

After 2 hours, remove the beef and discard the herbs and spices.

Add the carrots, potatoes, and turnips to the pot and bring it back to a boil, then simmer for 10 to 15 minutes.

After 15 minutes, add the chopped leek and celery, and let it simmer for another 20 minutes, ensuring the vegetables have some chewiness.

Cut the onion into small bits and add them with the chopped leek and celery.

After the additional 5 minutes, remove the potatoes to prevent them from falling apart.

Let the rest of the vegetables cook for another 5 minutes, then remove all the vegetables from the pot.

Put the pot on medium heat and add the chopped vegetables, letting it cook for another 1.5 hours.

Taste the stock and adjust the flavors with salt and pepper as needed.

Warm all ingredients just before serving, and serve the pot au feu with Dijon mustard.

Cooking Techniques

Equipment Needed

Spice Level: