French pot-au-feu (Beef Stew)

French pot-au-feu (Beef Stew)

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This beef stew called the pot-au-feu is undoubtedly a French gastronomy classic! Made with  beef and vegetable broth, this stew recipe requires a a slow preparation and cooking. But hang in there, even if the cooking time is long, the taste is absolutely unique! Arm yourself with patience and you will see the result is worth waiting!

Preparation time
20 min
Cooking time
70 min
Serves
4 people
Meal course
Vegetables
Dishes
Meat
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  1. Start by preparing your seasonings. Peel the onions and plant the cloves in the onions. Take out your bouquet garni i.e thyme, bay leaves, parsley and celery.
  2. Add the seasonings in a large pot and stir in the meat, previously tied by the butcher, and add 5 liters of water. Leave to boil. Add salt and pepper. Cover and leave to simmer over low heat for 3 hours.
  3. Check the cooking occasionally to remove the froth that forms hence removing any impurities that rise into the broth. Some prefer to break an egg white in the broth to make it easier for them, while others prefer not to foam. But for a better result, this practice is recommended.
  4. Be careful to watch the cooking time carefully. Once 50 minutes are up, you have to add some other vegetables gradually. It is also necessary, to remove the meat and filter the broth and again put them to cook.
  5. Next add carrots, cabbage, turnips and leeks. Note that the potatoes must be cooked in another pan.
  6. Continue to check the cooking process and skim until the cooking is finished.
  7. Once cooking is done, you can untie the meat, cut in slices and serve with vegetables in a large plate.
  8. Pair with some tannic red wine like the Vallée du Rhône oor Crozes Hermitage or Saint-Joseph wines to accompany your pot-au-feu. Enjoy!
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Recipe rated 5.00 / 5 from 1 users

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Preparation time
20 min
Cooking time
70 min
Serves
4 people
Meal course
Vegetables
Dishes
Meat
Posted by
Posted on

Ingredients

Metric US
carrots
8 units
leeks
8 units
potatoes
8 units
cabbage
1 unit
Onions
2 units
garlic cloves
4 units
cloves
4 units
thyme
1 unit
bay leaf sprig
1 unit
celery stalks
1 unit
Parsley bunch
1 unit
pepper
1 pinch
coarse salt
1 pinch
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