Entree: France – Central Culinary Region – Pot-au-Feu (Classic slow-simmered French beef and root-vegetable pot stew)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Total 3 hrs 5 min

Ingredients

- 2 lb (900 g) beef chuck, cut into large chunks
- 1 lb (450 g) beef brisket or shin, bone-in if possible
- 1 lb (450 g) beef marrow bones (optional, for flavor)
- 1 large onion, halved and studded with 2 whole cloves
- 1 leek, white and light-green part only, halved lengthwise and rinsed
- 4 carrots, about 1 lb (450 g), peeled and cut into large pieces
- 8 oz (225 g) celeriac (celery root), peeled and cut into chunks
- 4 small turnips, about 8 oz (225 g), peeled and halved
- 1 1/2 lb (700 g) potatoes, peeled and left whole or halved if large
- 1 bouquet garni (4 sprigs thyme, 2 bay leaves, 4 parsley stems) tied
- 1 tbsp (15 ml) black peppercorns
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 8–10 cups (2.0–2.5 L) cold water, enough to cover ingredients
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) finely chopped fresh parsley for garnish
- Dijon mustard and cornichons for serving

Instructions

1. Rinse beef pieces under cold water and pat dry. Place all beef and marrow bones in a large stockpot and cover with cold water.
2. Slowly bring to a gentle simmer over medium heat, skimming and discarding any gray foam that rises to the surface for the first 15–20 minutes to keep the broth clear.
3. Add the onion studded with cloves, leek, peppercorns, bouquet garni, and 1 1/2 tsp (8 g) kosher salt. Reduce heat to low, cover partly, and simmer gently for 1 1/2 hours.
4. Add carrots, celeriac, turnips, and continue to simmer gently for another 45 minutes.
5. Add potatoes in the last 25–30 minutes of cooking so they become tender but not falling apart.
6. Remove meat and vegetables to a platter. Strain the broth through a fine sieve into another pot and adjust seasoning with salt as needed. If desired, skim excess fat from the surface or chill and remove solidified fat.
7. Finish vegetables and sliced or shredded meat with 2 tbsp (30 ml) butter and sprinkle with chopped parsley. Serve meat and vegetables hot with a ladle of clear broth, Dijon mustard, cornichons, and crusty bread or boiled potatoes on the side.
8. Reserve some broth for serving in bowls; reheat gently before serving.