Pot-au-Feu
PrintPot-au-Feu
Pot-au-Feu is a quintessential French stew featuring tender beef simmered with hearty vegetables and aromatic herbs. This comforting dish embodies rustic French home cooking, offering rich flavors and a satisfying meal.
- Total Time: 3 h
- Yield: 6 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 1.5 kg beef chuck or brisket
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and quartered
- 1 onion, studded with 2 cloves
- 1 leek, trimmed and halved
- 2 celery stalks, chopped
- 1 bouquet garni (thyme, bay leaf, parsley)
- Salt and pepper
Instructions
- In a large pot, cover the beef with cold water and bring to a boil. Skim off any foam that rises to the surface.
- Add the onion, leek, celery, and bouquet garni. Reduce heat and simmer for 2 hours.
- Add carrots and potatoes and cook for an additional 30 minutes, or until the vegetables are tender.
- Remove the beef and vegetables from the pot.
- Slice the beef and serve with vegetables. Season with salt and pepper. Enjoy!
