French Pot-au-Feu (Pot on the Fire)

Andy Anderson !


Pot-au-Feu translates to “Pot on the Fire,” and it originated as a French peasant dish with various cuts of beef and veggies, simmered in a seasoned broth.

My version has its roots in this hearty dish, but I’ve made a few modifications to make it simpler to construct. Yet, even so, it does take a bit of time… but it’s worth it.

So, you ready… Let’s get into the kitchen.


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20 Min
5 Hr 30 Min
Stove Top


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2-3 medium
beef-marrow bones, about 2 pounds
1 medium
yellow onion peeled, cut in half
1 medium
leek both white and green parts, chopped
1 medium
carrot, washed and chopped
1/2 tsp
dried thyme
1 sprig(s)
fresh italian parsley
4 clove
garlic, papery outer skin intact, and smashed
10 c
filtered water
kosher salt to taste


8 sprig(s)
italian flat-leaf parsley
black peppercorns
2 medium
dried bay leafs
5 sprig(s)
fresh thyme
1 1/2 lb
beef bottom round roast, thick slices
1/3 lb
beef brisket. thick slices
1 medium
yellow onion, quartered
3 medium
carrots, washed, and cut on the bias, 2 inches (5cm) thick
3 small
yukon gold potatoes, washed and quartered
8 oz
cabbage, chopped
kosher salt, to taste
black pepper, freshly ground, to taste

How to Make French Pot-au-Feu (Pot on the Fire)


  • 3Gather your ingredients.
  • 4Add all of the items to into a stockpot.
  • 5Add the 10 cups of filtered water.
  • 6Bring up to the boil, and then reduce to a very slow simmer.
  • 7Chef's Note: Continue to slowly simmer the broth for 2.5 to 3 hours, skimming off any fats that rise to the surface.
  • 8Chef’s Note: As the broth is simmering, season with salt and pepper,to taste.
  • 9Strain the broth and discard the bones and veggies. You should have about 6 cups of liquid.
  • 10Cover and place in the fridge for several hours, or overnight.
  • 11Remove from the fridge and skim off the solidified fat.
  • 13Gather your ingredients.
  • 14Place the parsley, peppercorns, bay leaf, and thyme in the middle of a piece of double-folded cheesecloth.
  • 15Tie together to create a bouquet garni.
  • 16Add the broth, beef slices, onion, and bouquet garni to a large heavy-bottomed pot.
  • 17Bring up to a boil, and then reduce to a slow simmer, and continue to simmer for 30 minutes.
  • 18Chef’s Note: During this time, skim off any foam that rises to the top.
  • 19Chef's Note: After 30 minutes, cover and continue to simmer for 2 hours.
  • 20Chef’s Tip: About every 30 minutes, uncover and give the mixture a stir.
  • 21Add the carrots, and potatoes, and simmer, uncovered, for 30 minutes.
  • 22Remove the beef, and place on a cutting board, and cut into chunks
  • 23Add the cabbage to the pot, then simmer, and stir for 15 minutes.
  • 24Remove the bouquet garni.
  • 25Taste and add additional salt or pepper, if needed.
  • 26Return the beef to the pot.
  • 28Add some of the beef, veggies, and broth to a serving bowl, and serve while still nice and warm. Enjoy.
  • 29Keep the faith, and keep cooking.

Printable Recipe Card

About French Pot-au-Feu (Pot on the Fire)

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: French
Other Tag: Heirloom

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