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Pot au feu (French beef stew)

Pot au feu (French beef stew)

Based on 14 ratings
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Christian Ruß

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 👌
Preparation
155 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
½ kg
beef tri-tip
150 g
beef bones
½
leek
2
turnip
celery
2
carrots
1
onions
5
black peppercorns
½
bay leaf
2 sprigs
rosemary
2 sprigs
thyme
150 g
waxy potatoes
l
water
salt
pepper
MetricImperial

Utensils

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

How-To Videos

See all
how-to-clean-and-cut-leeks

How to clean and cut leeks

how-to-cut-an-onion

How to cut an onion

how-to-prepare-celery-stalks

How to prepare celery stalks

Nutrition per serving

Cal1087
Fat66 g
Protein88 g
Carb32 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.
    • ½ leek
    • 2 turnip
    • celery
    • 2 carrots
    • 1 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.
    • 1 onions
    • 150 g beef bones
    • 5 black peppercorns
    • ½ bay leaf
    • 2 sprigs rosemary
    • 2 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.
    • ½ kg beef tri-tip
    • 150 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!

  • Enjoy your meal!

    Pot au feu (French beef stew)

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