Pot-au-Feu

• 3 pounds beef chuck roast, cut into chunks
• 2 quarts beef broth
• 1 large onion, quartered
• 3 carrots, peeled and cut into chunks
• 3 celery stalks, cut into chunks
• 3 cloves garlic, smashed
• 1 teaspoon black peppercorns
• 1 bay leaf
• 1 teaspoon dried thyme
• 4 small potatoes, halved
• 1 turnip, peeled and cut into wedges
• 1 parsnip, peeled and cut into chunks
• Salt to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Place beef in a large pot and cover with cold water. Bring to a boil, then drain and rinse beef to remove impurities.
2. 2 Return beef to pot and add broth, onion, carrots, celery, garlic, peppercorns, bay leaf, and thyme.
3. 3 Bring to a simmer, cover partially, and cook for 2 hours, skimming off any foam that rises to the top.
4. 4 Add potatoes, turnip, and parsnip, and continue to cook until vegetables are tender, about 30 minutes more.
5. 5 Season with salt to taste.
6. 6 Ladle into bowls and garnish with fresh parsley before serving.

Equipment

• Large pot
• Skillet (optional)

Variations

• Add a splash of red wine during cooking for extra depth of flavor.
• Include leeks or rutabaga for additional vegetables.

Substitutions

• If turnips or parsnips are unavailable, use additional carrots or potatoes.

Pairings

• Pairs well with a full-bodied red wine like a Côtes du Rhône.

Nutrition

Tips

• For richer flavor, brown the beef in a skillet before starting the soup.
• This Pot-au-Feu tastes even better the next day as the flavors meld together.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a crusty baguette and a simple green salad for a complete meal.

FAQ