Authentic French Pot-au-Feu (Classic Beef Stew)

If you’re in the mood for a hearty dish that embodies the essence of French cuisine, look no further than this French Pot-au-Feu (Classic Beef Stew). Known for its rich flavors and comforting warmth, this stew is the perfect representation of international soups and specialty soups. It’s a recipe that’s been passed down through generations and is sure to warm your heart and soul.

This classic stew is more than just a meal; it’s a delightful experience that brings together tender beef, aromatic vegetables, and fragrant herbs. The slow cooking process allows the flavors to meld beautifully, creating a dish that is both comforting and satisfying. Whether you’re serving it for a family dinner or a special occasion, this Pot-au-Feu is a crowd-pleaser.

Classic French Pot-au-Feu Recipe

A hearty bowl of French Pot-au-Feu with beef, carrots, potatoes, and leeks served with crusty bread.

This French Pot-au-Feu is a rustic and hearty stew made with succulent beef, root vegetables, and aromatic herbs. Each spoonful is rich and flavorful, offering a taste of traditional French comfort food that’s perfect for chilly evenings.

Ingredients

2 pounds beef chuck or brisket, cut into large chunks
4 carrots, peeled and cut into large pieces
3 potatoes, peeled and quartered
1 onion, halved
2 leeks, cleaned and cut into large pieces
3 celery stalks, cut into large pieces
1 bouquet garni (a bundle of thyme, parsley, and bay leaf)
Salt and pepper to taste
6 cups beef broth or water
Mustard for serving (optional)

Instructions

Prepare the Ingredients: Cut the beef into large chunks and chop the vegetables into sizable pieces.
Sear the Beef: In a large pot, heat a little oil over medium-high heat. Sear the beef chunks until browned on all sides, then remove from the pot.
Sauté the Vegetables: In the same pot, add the onion and leeks, cooking until fragrant and slightly softened.
Combine: Return the beef to the pot and add the carrots, potatoes, celery, bouquet garni, and enough beef broth or water to cover everything. Season with salt and pepper.
Cook Slowly: Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for about 2-3 hours, or until the beef is tender.
Serve: Remove the bouquet garni before serving. Ladle the stew into bowls and offer mustard on the side for those who like a little extra kick.