Classic French Pot au Feu
A classic French pot au feu is a hearty stew, slow-cooked and traditionally presented as three distinct courses.
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Instructions
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Place bundled beef shank, chuck, ribs, and cheesecloth-wrapped marrow bones into a large stockpot; cover completely with cold water.
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Bring to a boil, skimming often, then reduce heat to a low simmer.
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Add a clove-studded onion and a cheesecloth-wrapped bundle of bouquet garni, cinnamon stick, peppercorns, and bay leaves.
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Season with salt and simmer, uncovered, for 2.5 hours, adding water as needed to keep contents covered, without boiling.
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Separately bundle celery, carrots, leeks, and turnips in cheesecloth; add to the pot and continue simmering for 40 minutes.
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Remove tender cooked vegetables. Add the bundled potatoes and simmer for an additional 20-25 minutes until cooked through.
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Remove all remaining bundles, unwrap, and arrange the meat and vegetables on a serving platter; keep warm.
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Discard the clove-studded onion. Strain the broth through a fine-mesh sieve and return it to a clean saucepan.
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Bring the broth to a boil for 10-15 minutes to reduce and intensify flavor; season with additional salt if needed.
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Serve the hot broth as soup, spread marrow on toasted bread, and present the meat and vegetable platter as the main course with garnishes.