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This traditional French beef stew called “pot au feu” is a perfect Sunday lunch 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. 😂

Pot au feu French beef stew (AIP, paleo, whole30)

5 from 4 votes

Recipe by gohealthywithbea.com – http://www.gohealthywithbea.com Course: Main dishesCuisine: FrenchDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

3

hours 

Ingredients

• 1.8 pounds (800g) beef shank

• 1.8 pounds (800g) beef short ribs

• 2 bone marrows

• 10 cups (2.5L) water

• 1 yellow onion

• 4 cloves

• 1 bouquet garni (a bunch of rosemary, thyme and bay leaf)

• 8.8 oz turnip

• 1.3 pounds carrots

• 4 leeks

• 1.3 pounds potatoes (skip the potatoes for the paleo and AIP diets or use white sweet potatoes)

• Pinch of salt

Instructions

• Peel the onion and pierce it four times with a knife to pin the cloves
• Pour the water in a large French (or 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. And voilà! This beef stew is traditionally served with pickles, Dijon mustard and coarse salt but all of this is optional.
  Bon appétit!

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