This traditional French beef stew called “pot au feu” is a perfect lunch or dinner one pot recipe. And you get a delicious bone broth to drink with it in just one recipe!
Although in need of cooking for a long time, it doesn’t take long to prepare so you won’t slave for hours in the kitchen. This stove top recipe is easy to do. Added bonus: you will get a delicious bone broth to drink with it (I’m not kidding here, it really is the best bone broth ever!!)
This recipe is so delicious that my mom, often says « do you want to come over for lunch? I’ve made pot au feu. » emphasizing on the second part, just to make sure that I won’t say no, as if she needed to. 😂
Ingredients for this French beef stew
- beef stew meat : in the traditional French recipe we use beef shank and short ribs. If you can't find those, any kind of beef stew meat will do.
- bone marrows : this is what's going to give this stew its delicious hearty flavor. If you can't find bone marrows that are sold separetly, choose beef meat that includes it (as you can see on one the the pictures below). The inside of the bone marrow (well, the marrow itself) is super super delicious. In my family we fight over it! In some French traditional restaurants you can order bone marrows as a starter. They are served with toasted bread.
- yellow onion. If you can't find yellow onion, white onion will also work.
- potatoes (skip the potatoes for the paleo and AIP diets or use white sweet potatoes)
- bouquet garni (a bunch of rosemary, thyme and bay leaf). You can either but ready made bouquet garni or make it yourself. Moreover you can tie the bouquet garni together if you want but it's not an obligation (you will just have to fish the herbs back before serving).
How to make this French beef stew
- Peel the onion and pierce it four times with a knife to pin the cloves
- Pour the water in a large Dutch oven, add a pinch of salt, the bouquet garni and the onion studded with cloves. Add the beef.
- Bring to a boil and simmer for 2.5 hours. In the meantime, peel and wash the turnips, potatoes, carrots and leeks.
- At the end of the 2.5 hours, add all the vegetables to the pot and let it cook for 30 more minutes or until vegetables are tender. And voilà! This beef stew is traditionally served with cornichons (pickles) and coarse sea salt but all of this is optional. Bon appétit!