French Pot-au-feu (Slow-Cooked Beef with Vegetables)

Name: French Pot-au-feu (Slow-Cooked Beef with Vegetables)
Prep time: 35 min
Cook time: 3 h 30 min
Total time: 4 h 5 min
Yield: 6 servings
Ingredients: 1.5 kg Beef chuck or brisket; 500 g Carrots, peeled, cut into large chunks; 900 g Potatoes, peeled, cut into large chunks; 400 g Leeks, white and light green parts, cut into thick rounds; 300 g Turnips, peeled, quartered; 150 g Celery stalks, cut into large pieces; 1 large Yellow onion, halved; 4 cloves Garlic, whole; 2.5 l Beef broth; 2 pieces Bay leaves; 4 sprigs Fresh thyme; 2 tbsp Olive oil; null to taste Salt; null to taste Freshly ground black pepper

Difficulty

easy

Time

4h 5m

Price Category

average

Calories

Medium

Pot-au-feu is a classic French one-pot meal, a perfect harmony of comfort and flavor. This slow-cooked beef with vegetables like carrots, potatoes, and leeks, is prepared in a rich, aromatic broth that warms the soul. It's an ideal choice for cold days or whenever you crave something truly nourishing and delicious. Thanks to the long cooking time, the meat becomes incredibly tender, and the vegetables turn sweet and soft, while all the flavors meld together beautifully.

Steps

Prepare and Sear Beef

Cut the beef into large, approximately 5-6 cm (2-2.5 inch) cubes, season generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of olive oil over medium-high heat. Sear the beef in batches on all sides until a nice brown crust forms. Remove the beef from the pot and set aside.

Sauté Vegetables

In the same pot, add the halved yellow onion and whole garlic cloves to the remaining fat. Sauté for 3-5 minutes until fragrant and lightly browned. Pour in the beef broth, scraping up any flavorful browned bits from the bottom of the pot.

Slow Cook

Return the seared beef to the pot. Add the bay leaves and thyme sprigs. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 2 hours, until the beef is partially tender.

Add Root Vegetables

After two hours, add the carrots, potatoes, turnips, and celery stalks to the pot. Stir to ensure all vegetables are submerged in the liquid. Cover again and cook for another 45-60 minutes, or until the root vegetables are tender.

Add Leeks and Finish

Finally, add the leeks. Cook for an additional 15-20 minutes, until the leeks are tender but still hold their shape. Taste and adjust seasoning with more salt and freshly ground black pepper if needed. Remove bay leaves and thyme sprigs before serving.

	Per 100g	Per Serving 400g
Calories	180 kcal	720 kcal
Protein	15g	60g
Fat	10g	40g
Carbohydrate	8g	32g
Fiber	2g	8g
Sugar	3g	12g

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beef

slow-cooked

everyday

main course

tender

French

all seasons

Hot

French Pot-au-feu (Slow-Cooked Beef with Vegetables)

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare and Sear Beef

Sauté Vegetables

Slow Cook

Add Root Vegetables

Add Leeks and Finish

Extra Tips

► For an even richer flavor, sear the beef on all sides before adding the liquid.

► Don't be afraid to experiment with other root vegetables like parsnips or sweet potatoes.

► Let the Pot-au-feu rest for 10-15 minutes before serving to allow the flavors to meld even further.

Nutrition