Pot-au-Feu Recipe: French Beef and Vegetable Stew

Pot-au-feu is a classic French beef stew in which beef, marrow bones, and root vegetables simmer slowly together in a clear, aromatic broth. It is served in courses or family-style, with the broth ladled separately and the tender meat and vegetables offered with mustard or cornichons; recipes vary by region and household.

Ingredients

2½ lb (1.13 kg) beef chuck, cut into 3 or 4 large pieces
1½ lb (680 g) beef shank, cut into large pieces
1 lb (450 g) beef marrow bones, cut crosswise if needed to fit the pot
14 cups (3.3 L) cold water, or enough to cover the beef and bones by about 1 inch
1 large yellow onion, about 1 cup (200 g), peeled and studded with 2 whole cloves
2 celery stalks, about 1 cup (100 g), trimmed and cut into large pieces
1 tbsp (18 g) kosher salt, plus more to taste
1 tsp (2 g) whole black peppercorns
2 bay leaves
4 fresh thyme sprigs, about 4 inches (10 cm) each
6 parsley stems, about 10 g
4 medium carrots, about 2 cups (400 g), peeled and cut into large pieces
2 medium turnips, about 2 cups (350 g), peeled and cut into wedges
3 medium leeks, about 1 lb (450 g), white and pale-green parts, cleaned and cut into 2-inch (5 cm) lengths
1 lb (450 g) small waxy potatoes, about 3 cups, scrubbed and halved if large
2 tbsp (8 g) chopped fresh parsley, for serving
¼ cup (60 g) Dijon mustard, for serving
½ cup (75 g) cornichons, for serving

Instructions

Prepare the beef and aromatics. If the marrow bones are especially bloody, rinse them under cold water and pat dry. Tie the bay leaves, thyme, and parsley stems into a small bundle with kitchen twine, or place them in a reusable spice bag. Keep the beef pieces large: smaller cubes cook faster but are more likely to dry out during the long simmer.
Start the broth gently. Put the chuck, shank, marrow bones, onion, celery, salt, peppercorns, herb bundle, and cold water in a large, heavy stockpot, about 8 to 10 quarts (7.5 to 9.5 L). The water should cover the meat; add a little more if needed. Set the pot over medium heat and bring it gradually to a gentle simmer, which usually takes 20 to 30 minutes. Do not let it boil hard, because vigorous bubbling can break up the meat and make the broth cloudy.
Skim, then simmer the beef. As the liquid heats, skim gray foam from the surface with a spoon or fine skimmer. Once it reaches a gentle simmer, partly cover the pot and cook for 2 hours 30 minutes, adjusting the heat so only occasional small bubbles rise. Check the liquid from time to time and add hot water if the meat becomes exposed. The broth should stay at a quiet simmer rather than a rolling boil.
Add the first vegetables. Add the carrots and turnips and continue simmering for 30 minutes. At this point, lift out a thick piece of beef with tongs and check the center with a food thermometer. USDA FSIS gives whole cuts of beef a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest; return the piece to the pot if it has not reached that temperature, and continue cooking until the meat is also tender enough to pull apart with a fork.
Finish cooking the vegetables and beef. Add the leeks and potatoes and simmer for another 30 minutes, or until a knife slides easily into the vegetables and the meat is very tender. If the potatoes or leeks become ready before the beef, transfer them to a covered dish and keep them warm while the meat finishes. The 3-minute rest for the temperature-checked beef can take place after you remove it from the broth; include that rest before slicing.
Season and serve. Remove the herb bundle, onion, and celery. Taste the broth and add salt if needed. For a clearer broth, ladle it through a fine-mesh strainer into a warm serving bowl, leaving the vegetables and meat in the pot. Cut the beef into thick slices or chunks, arrange it with the marrow bones and vegetables, and scatter chopped parsley over the top. Serve the broth first or alongside the platter, with Dijon mustard and cornichons.

Tips

Keep the simmer low. A gentle simmer extracts flavor while helping the broth stay clear. If the surface is churning, turn down the heat; a hard boil can leave the meat stringy and scatter fat and particles through the liquid.
Use a mix of cuts. Chuck supplies rich, meaty pieces, while shank adds connective tissue and a deeper broth. If shank is unavailable, use more chuck or a bone-in beef short rib. The broth may have less gelatinous body without shank, but it will still be satisfying.
Clean leeks carefully. Dirt often sits between the layers. Slice the leeks lengthwise, rinse between the layers under running water, and cut them into lengths only after cleaning. Add them near the end so they hold their shape instead of dissolving into the broth.
Skim early and season gradually. Removing foam during the initial heating gives the broth a cleaner appearance. Salt is included from the start for flavor, but taste again at the end: evaporation and the saltiness of the meat can change how much additional seasoning it needs.

Serving Suggestions

For a traditional meal, serve a small bowl of the hot broth as a first course, followed by a platter of beef, marrow bones, carrots, turnips, leeks, and potatoes. Another easy approach is to bring the pot to the table and let everyone serve broth and solids together. Put Dijon mustard, cornichons, flaky salt, and extra chopped parsley on the table so guests can season their own portions. The sharp, vinegary condiments balance the richness of the beef and marrow.

Good bread is useful for dipping into the broth, and a simple green salad makes a fresh contrast after the stew. If serving the broth as its own course, keep the vegetable and meat platter warm, and ladle the liquid into warmed bowls just before eating. Remove marrow from the bones with a small spoon and spread it on bread, if desired. The broth can also be served in cups between courses, with the beef and vegetables presented separately rather than mixed into each bowl.

Variations

Pot-au-feu has many household and regional versions, so the vegetables and cuts can be adjusted to what is available. A piece of beef brisket or bone-in short rib can replace some of the chuck; brisket gives broad slices, while short rib makes the broth richer. If marrow bones are difficult to find, omit them or ask a butcher for beef soup bones. The stew will have less marrow flavor, but the shank still contributes body to the broth.

For a more traditional assortment of vegetables, add a small wedge of green cabbage during the final 30 minutes. Cabbage gives the broth a sweeter, more pronounced vegetable flavor. Parsnips can replace some or all of the carrots, though they are sweeter and can soften quickly, so check them before the end of cooking. If you cannot find turnips, use rutabaga cut into similarly sized wedges; it has a firmer texture and a slightly earthier taste. In some versions, the potatoes are cooked separately so their starch does not cloud the broth. To do that, simmer them in salted water until tender and serve them on the platter.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking. For faster cooling, divide the broth, beef, and vegetables among shallow containers rather than leaving a full stockpot on the counter. Refrigerate in covered containers for 3 to 4 days. If possible, store the meat and vegetables in some broth so they stay moist; keep any extra broth in a separate container.

For longer storage, freeze the broth and solids in airtight freezer-safe containers for up to 3 months for best quality. Leave a little room at the top for the liquid to expand, and thaw overnight in the refrigerator. Reheat the broth and food gently in a covered saucepan, stirring and turning the pieces so they warm evenly. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center of a thick piece of meat with a food thermometer. Avoid repeatedly cooling and reheating the whole batch: warm only the portions you plan to serve.

Frequently Asked Questions

What does pot-au-feu mean? The French name literally refers to a pot on the fire, describing the long, slow cooking method. It is a dish of beef and vegetables simmered in broth, rather than a stew thickened with flour or cream.

Which beef cuts are best for pot-au-feu? A combination works well. Chuck provides tender, flavorful pieces, and shank adds connective tissue that gives the broth more body. Marrow bones contribute a rich flavor, but they are optional if you cannot find them. Choose cuts suited to long, moist cooking rather than lean steak cuts.

Why is my broth cloudy? The most common cause is a vigorous boil, which breaks up proteins and disperses fat through the liquid. Bring the pot up to temperature gradually, skim the foam, and keep the broth at a gentle simmer. A cloudy broth is still usable and flavorful; strain it if you want to remove floating particles.

Can I make pot-au-feu a day ahead? Yes. Cool and refrigerate the broth, beef, and vegetables within 2 hours, preferably in separate shallow containers. The next day, you can lift off any firm layer of fat from the chilled broth, then reheat the portions gently to 165°F (74°C). The flavors often seem more settled after a night in the refrigerator.

Can I cook the potatoes separately? Yes. Simmering potatoes in the pot is convenient, but cooking them separately can help keep the broth especially clear and makes it easier to remove them as soon as they are tender. Boil them in salted water until a knife slides in easily, then serve them with the meat and other vegetables.

How do I know when the beef is tender? Temperature confirms a safe minimum, but tenderness depends on the cut and cooking time. After the long simmer, a fork should enter easily and the meat should yield when gently pulled. If it still feels firm, keep it at a gentle simmer and check again in 15-minute intervals, adding hot water if needed to keep it covered.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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