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Ingredients

2 lbs beef chuck, cut into large chunks
2 beef marrow bones
4 cups beef broth
4 cups water
1 onion, peeled and halved
2 carrots, peeled and cut into large chunks
2 leeks, white and light green parts only, cleaned and cut into large chunks
2 celery stalks, cut into large chunks
2 cloves garlic, peeled
2 bay leaves
4 sprigs fresh thyme
Salt and pepper to taste
6 small potatoes, peeled

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Pot-au-feu

Created by: Howcan Team

Ingredients

2 lbs beef chuck, cut into large chunks
2 beef marrow bones
4 cups beef broth
4 cups water
1 onion, peeled and halved
2 carrots, peeled and cut into large chunks
2 leeks, white and light green parts only, cleaned and cut into large chunks
2 celery stalks, cut into large chunks
2 cloves garlic, peeled
2 bay leaves
4 sprigs fresh thyme
Salt and pepper to taste
6 small potatoes, peeled

Instructions

In a large pot, combine the beef chuck, beef marrow bones, beef broth, and water. Bring to a boil over high heat, then reduce to a simmer.
Skim off any foam that rises to the surface. Add the onion, carrots, leeks, celery, garlic, bay leaves, and thyme. Season with salt and pepper.
Cover and simmer for 2 hours, stirring occasionally.
Add the potatoes and continue to simmer for an additional 30 minutes, or until the beef and vegetables are tender.
Remove the beef, bones, and vegetables from the pot and transfer to a serving dish. Discard the bones and herb sprigs.
Serve the Pot-au-feu in shallow bowls, with some of the broth and vegetables. Enjoy!

Main Course

Pot-au-feu, a traditional French beef stew, has a rich history dating back to the 17th century. Originating as a peasant dish, it was a way to make the most of tough cuts of meat and root vegetables. Over time, it became a staple in French cuisine, beloved for its hearty and comforting flavors. Renowned chefs like Auguste Escoffier popularized the dish, and today, it is a symbol of French culinary heritage. The best versions of Pot-au-feu can be found in Parisian bistros and traditional brasseries, where it is often served with a side of Dijon mustard and crusty bread. The key to a perfect Pot-au-feu lies in the quality of the beef, the slow simmering process, and the balance of flavors from the aromatic vegetables and herbs. For a unique twist, some chefs add bone marrow to enrich the broth, elevating the dish to a new level of indulgence. Whether enjoyed in a cozy French countryside inn or a bustling urban eatery, Pot-au-feu continues to captivate diners with its timeless appeal.

200 min

380 calories

Instructions

In a large pot, combine the beef chuck, beef marrow bones, beef broth, and water. Bring to a boil over high heat, then reduce to a simmer.
Skim off any foam that rises to the surface. Add the onion, carrots, leeks, celery, garlic, bay leaves, and thyme. Season with salt and pepper.
Cover and simmer for 2 hours, stirring occasionally.
Add the potatoes and continue to simmer for an additional 30 minutes, or until the beef and vegetables are tender.
Remove the beef, bones, and vegetables from the pot and transfer to a serving dish. Discard the bones and herb sprigs.
Serve the Pot-au-feu in shallow bowls, with some of the broth and vegetables. Enjoy!

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A rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, pork, goose, duck, and sometimes mutton), pork skin, and white beans.

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Modify

Pot-au-feu

Created by: Howcan Team

Ingredients

2 lbs beef chuck, cut into large chunks
2 beef marrow bones
4 cups beef broth
4 cups water
1 onion, peeled and halved
2 carrots, peeled and cut into large chunks
2 leeks, white and light green parts only, cleaned and cut into large chunks
2 celery stalks, cut into large chunks
2 cloves garlic, peeled
2 bay leaves
4 sprigs fresh thyme
Salt and pepper to taste
6 small potatoes, peeled

Instructions

In a large pot, combine the beef chuck, beef marrow bones, beef broth, and water. Bring to a boil over high heat, then reduce to a simmer.
Skim off any foam that rises to the surface. Add the onion, carrots, leeks, celery, garlic, bay leaves, and thyme. Season with salt and pepper.
Cover and simmer for 2 hours, stirring occasionally.
Add the potatoes and continue to simmer for an additional 30 minutes, or until the beef and vegetables are tender.
Remove the beef, bones, and vegetables from the pot and transfer to a serving dish. Discard the bones and herb sprigs.
Serve the Pot-au-feu in shallow bowls, with some of the broth and vegetables. Enjoy!

Main Course

200 min

380 calories

Instructions

In a large pot, combine the beef chuck, beef marrow bones, beef broth, and water. Bring to a boil over high heat, then reduce to a simmer.
Skim off any foam that rises to the surface. Add the onion, carrots, leeks, celery, garlic, bay leaves, and thyme. Season with salt and pepper.
Cover and simmer for 2 hours, stirring occasionally.
Add the potatoes and continue to simmer for an additional 30 minutes, or until the beef and vegetables are tender.
Remove the beef, bones, and vegetables from the pot and transfer to a serving dish. Discard the bones and herb sprigs.
Serve the Pot-au-feu in shallow bowls, with some of the broth and vegetables. Enjoy!

Boeuf bourguignon

A French beef stew braised in red wine, flavored with garlic, onions, carrots, and a bouquet garni.

Coq au vin

A French dish of chicken braised with wine, lardons, mushrooms, and garlic.

Cassoulet

A rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, pork, goose, duck, and sometimes mutton), pork skin, and white beans.

Beef Bourguignon with Mushrooms and Carrots

A classic French beef stew with added mushrooms and carrots for extra flavor and texture.

Boeuf en Daube

A classic French beef stew slow-cooked in red wine with aromatic vegetables and herbs.

Beef and Vegetable Stew

A hearty and comforting stew filled with tender beef and a variety of vegetables.

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Pot-au-feu

Ingredients

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Instructions

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Ingredients

Pot-au-feu

Ingredients

Instructions

Instructions

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