By Author Marie-Noël Ouimet
Posted on - Last updated:
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Here’s the traditional recipe for pot-au-feu, also known as “bouilli” in French (boiled) made with beef, salted lard and a ton of fresh vegetables.
It’s the perfect comfort recipe for enjoying the bounty of vegetable harvests at the market or coming from your own garden.
This recipe of boiled beef and vegetables is a family recipe, one we’ve been cooking for as long as I can remember, as our grandmothers and mothers used to prepare it.
In this article
- Tips for making this pot-au-feu recipe a success
- Which cuts of beef to choose for a pot-au-feu?
- What vegetables should you choose for a pot-au-feu?
- To obtain a lighter broth
- What to serve it with?
- Recommended tools
Tips for making this pot-au-feu recipe a success
Which cuts of beef to choose for a pot-au-feu?
Bouilli recipes are brilliant for their simplicity: meat simmered for a long time with vegetables and little seasoning.
And yet, the choice of meat is crucial, as it is the meat that gives the broth its flavor.
Ideally, you should choose a variety of fatty or gelatinous cuts of beef.
If possible, add a bone-in piece of beef to give the broth and vegetables even more flavour.
Here are a few examples of the cuts of beef I like to use to make boiled beef:
- a bone-in chuck roast;
- beef chuck;
- a beef shank.
And of course, don’t forget the salted lard.
What vegetables should you choose for a pot-au-feu?
A wide variety of vegetables can be added to a pot-au-feu, but here are the ones most often found in the classic version:
- leek;
- turnip;
- carrots;
- potatoes;
- beans (green or yellow);
- kale;
- celery;
- onions.
To obtain a lighter broth
For a healthier version, you can prepare the broth the day before.
To prepare the broth, sear the meat before covering with water, adding the salted lard and let it simmer for a few hours.
Then, simply reserve the meat from the broth in a separate container and refrigerate.
The next day, degrease the broth before reheating it and put the meat back in with the vegetables.
What to serve it with?
Marinated beet can be served with the pot-au-feu, accompanied by freshly baked bread.
Traditional beef and vegetable stew (pot-au-feu)
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
The traditional beef and vegetable stew recipe also known as pot-au-feu or French stew
Ingredients
- 4 or 5 pound pieces of beef (bone-in blade roast, chuck or shank) *
- A little olive oil to sear the meat
- 1 pound streaky salted lard
- 1 cabbage, cut in pieces
- The white of a leek, cut in pieces lengthwise
- 1 turnip, cut into large pieces
- 5 potatoes
- Green beans (tied into small bundles with butcher's twine)
- 2 large onions
- A bay leaf
- A sprig of thyme
- 2 - 3 Tbsp beef broth concentrate (ex Bovril)
- Salt pepper
Instructions
- In a large casserole, heat a little olive oil.
- Season the beef cuts with salt and pepper.
- When the oil is hot, sear the pieces of meat (except the lard) on both sides.
- When the meat is nicely colored, set aside.
- Turn down the heat. Pour a little water in the casserole and scrape with a wooden utensil to remove the juices.
- Put back the pieces of meat, the salted lard and cover with water.
- Add 2 Tbsp of beef stock concentrate to the pot.
- Bring to a boil, turn down the heat and simmer for 2 hours (see note **). During this time, skim the broth a few times.
- Add the vegetables, thyme and bay leaf. Add salt and pepper. Cover and simmer for another 2 hours. After one hour, adjust the seasoning and add the remaining tablespoon of beef stock concentrate if needed.
Notes
* Choose a variety of beef cuts, some fatty and some gelatinous. A piece with a marrow bone will also add a lot of taste to the broth.
** For a healthier version, you can do this step the day before. Reserve the meat, strain the broth to remove impurities and refrigerate. The next day, degrease the broth before reheating it and putting the meat back in and continuing with step 9.
Serve with marinated beets and a loaf of bread to dip in the broth.
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