How To Prepare Pot Au Feu

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.

Season the meat from all sides with salt and pepper.

Heat oil in a large deep saucepan.

Sear the meat in batches until browned.

Place turnips, celery sticks, bay leaves, and two carrot chunks into the saucepan.

Pierce the onion with cloves and add it to the other ingredients.

Cover the ingredients with chicken stock, using enough to fully cover the meat and vegetables.

Add the rest of the meat, sprigs of thyme, and whole black peppers to the saucepan.

Place the saucepan over medium heat and bring it almost to a boil.

Reduce the heat to low, avoiding a complete boil to prevent toughening the meat.

Remove froth and scum that rises to the surface occasionally.

Cook for 2 and 1/2 to 3 hours on low heat.

Add the potatoes, leeks, and remaining carrots to the pan.

Season well with salt and pepper and cook for a further half an hour.

Once fully cooked, remove all vegetables and meat and place them into a deep casserole dish.

Strain the broth using a fine strainer, pouring it over the meat and vegetables.

Serve immediately, generously with broth, alongside French country bread, mustard, and/or horseradish sauce.

Cooking Techniques

Equipment Needed

Spice Level: