Pot au feu recipe (classic French beef stew)

Beef stew in a large white plate and a cup of bone broth in the background with a plate of cornichons and coarse salt

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5 from 31 votes

Pot au feu recipe (classic French beef stew)

A no wine stove top French beef stew recipe.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: French

Suitable for Diet: Gluten Free, Low lactose diet

Diet: AIP, Coconut free, Dairy free, Egg free, Gluten free, Paleo, Whole30

Servings: servings

Calories: 836kcal

Author: Bea Caillet

Equipment

Ingredients

800 g beef shank (1.8 pounds)
800 g beef short ribs (1.8 pounds)
2 marrow bones
2.5 litres water (10 cups)
1 yellow onion
4 whole cloves
1 bouquet garni (a bunch of rosemary, thyme and bay leaf)
2 turnips
500 g carrots (1.2 pounds)
4 leeks
500 g potatoes (1.2 pounds) skip the potatoes for the paleo and AIP diets or use white sweet potatoes
Pinch of sea salt

Instructions

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!

Notes

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Once your beef stew has completely cooled, store it in an airtight container and put it in the fridge.

To reheat, put the beef stew back in your cast iron and on the stove on medium low heat for about 15 minutes or until hot.

Nutrition