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

French stew of beef and vegetables "Pot au feu"

A no wine stove top beef stew recipe.
5 from 5 votes
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Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins
Course Main Course
Cuisine French
Servings 4 servings
Calories 836 kcal


  • 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 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


  • 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!


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.

Nutrition facts per serving

Calories: 836kcalCarbohydrates: 62gProtein: 62gFat: 38gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 133mgSodium: 347mgPotassium: 2472mgFiber: 12gSugar: 15gVitamin A: 26878IUVitamin C: 66mgCalcium: 252mgIron: 14mg
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