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.


☆☆☆☆☆ 0 votes

20 Min
5 Hr 30 Min
Stove Top




  • 2-3 medium
    beef-marrow bones, about 2 pounds
  • 1 medium
    yellow onion peeled, cut in half
  • 2
  • 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
  • 15
    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)


  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.
  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.
  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.

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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