Real Recipes From Real Home Cooks ®

french pot-au-feu (pot on the fire)

Recipe by
Andy Anderson !
Wichita, KS

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.

yield 6 serving(s)
prep time 20 Min
cook time 5 Hr 30 Min
method Stove Top

Ingredients For french pot-au-feu (pot on the fire)

  • 2-3 md
    beef-marrow bones, about 2 pounds
  • 1 md
    yellow onion peeled, cut in half
  • 2
  • 1 md
    leek both white and green parts, chopped
  • 1 md
    carrot, washed and chopped
  • 1/2 tsp
    dried thyme
  • 1 sprig
    fresh italian parsley
  • 4 clove
    garlic, papery outer skin intact, and smashed
  • 10 c
    filtered water
  • kosher salt to taste
  • 8 sprig
    italian flat-leaf parsley
  • 15
    black peppercorns
  • 2 md
    dried bay leafs
  • 5 sprig
    fresh thyme
  • 1 1/2 lb
    beef bottom round roast, thick slices
  • 1/3 lb
    beef brisket. thick slices
  • 1 md
    yellow onion, quartered
  • 3 md
    carrots, washed, and cut on the bias, 2 inches (5cm) thick
  • 3 sm
    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)

  • 1
  • 2
  • 3
    Gather your ingredients.
  • 4
    Add all of the items to into a stockpot.
  • 5
    Add the 10 cups of filtered water.
  • 6
    Bring up to the boil, and then reduce to a very slow simmer.
  • 7
    Chef's Note: Continue to slowly simmer the broth for 2.5 to 3 hours, skimming off any fats that rise to the surface.
  • 8
    Chef’s Note: As the broth is simmering, season with salt and pepper,to taste.
  • 9
    Strain the broth and discard the bones and veggies. You should have about 6 cups of liquid.
  • 10
    Cover and place in the fridge for several hours, or overnight.
  • 11
    Remove from the fridge and skim off the solidified fat.
  • 12
  • 13
    Gather your ingredients.
  • 14
    Place the parsley, peppercorns, bay leaf, and thyme in the middle of a piece of double-folded cheesecloth.
  • 15
    Tie together to create a bouquet garni.
  • 16
    Add the broth, beef slices, onion, and bouquet garni to a large heavy-bottomed pot.
  • 17
    Bring up to a boil, and then reduce to a slow simmer, and continue to simmer for 30 minutes.
  • 18
    Chef’s Note: During this time, skim off any foam that rises to the top.
  • 19
    Chef's Note: After 30 minutes, cover and continue to simmer for 2 hours.
  • 20
    Chef’s Tip: About every 30 minutes, uncover and give the mixture a stir.
  • 21
    Add the carrots, and potatoes, and simmer, uncovered, for 30 minutes.
  • 22
    Remove the beef, and place on a cutting board, and cut into chunks
  • 23
    Add the cabbage to the pot, then simmer, and stir for 15 minutes.
  • 24
    Remove the bouquet garni.
  • 25
    Taste and add additional salt or pepper, if needed.
  • 26
    Return the beef to the pot.
  • 27
  • 28
    Add some of the beef, veggies, and broth to a serving bowl, and serve while still nice and warm. Enjoy.
  • 29
    Keep the faith, and keep cooking.