Pot au feu (French beef stew)

Based on 5 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“Pot au feu is a classic French beef stew, literally translated as “pot on fire”. Opposite to its name, the stew itself is simply hearty, comforting, and not too rich. For more flavor, grate some fresh horseradish on top.”

Difficulty

Easy 👌
155
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg beef tri-tip
300 g beef bones
leek
turnip
celery
carrots
onions
10 black peppercorns
bay leaf
4 sprigs rosemary
4 sprigs thyme
300 g waxy potatoes
2½ l water
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • 2 knives
  • pot (large, with lid)
  • ladle
  • carving fork

Nutrition per serving

Cal
1087
Protein
88 g
Fat
66 g
Carb
32 g
  • Step 1/4

    Cut leek into approx. 6 cm / 2 1/2 in. lengths. Trim and peel turnips, then cut into chunks. Chop celery. Chop carrots and halve lengthwise. Peel and halve onions.
    • leek
    • turnip
    • celery
    • carrots
    • onions
    • cutting board
    • knife

    Cut leek into approx. 6 cm / 2 1/2 in. lengths. Trim and peel turnips, then cut into chunks. Chop celery. Chop carrots and halve lengthwise. Peel and halve onions.

  • Step 2/4

    Heat a pot over high heat. Place onions into the pot cut-side down and roast until charred. Add beef bones, peppercorns, bay leaf, and fresh rosemary and thyme sprigs. Season with salt, then cover with cold water. Bring to a boil and skim the foam away from time to time.
    • onions
    • 300 g beef bones
    • 10 black peppercorns
    • bay leaf
    • 4 sprigs rosemary
    • 4 sprigs thyme
    • salt
    • pot (large, with lid)
    • ladle

    Heat a pot over high heat. Place onions into the pot cut-side down and roast until charred. Add beef bones, peppercorns, bay leaf, and fresh rosemary and thyme sprigs. Season with salt, then cover with cold water. Bring to a boil and skim the foam away from time to time.

  • Step 3/4

    When it reaches a boil, add beef. Cover and let simmer for 1 ½ hour over medium heat. Add leek, turnips, celery, carrots, and potatoes. Cover and let simmer for approx. 30 min. more.
    • 1 kg beef tri-tip
    • 300 g waxy potatoes

    When it reaches a boil, add beef. Cover and let simmer for 1 ½ hour over medium heat. Add leek, turnips, celery, carrots, and potatoes. Cover and let simmer for approx. 30 min. more.

  • Step 4/4

    Remove and slice the beef. Serve beef slice with broth and vegetables. Season with pepper to taste and enjoy!
    • pepper
    • carving fork
    • knife

    Remove and slice the beef. Serve beef slice with broth and vegetables. Season with pepper to taste and enjoy!