This Recipe uses:
- Beef cuts
- White onion
- Celery sticks
- Garlic clove
- Bay leaf
- Water (or beef stock)
Pot au feu is a traditional French dish including meat, vegetables and herbs all cooked together in a nourishing stew. The name “pot au feu” in French means “pot on fire”, and as you can imagine, the recipe dates back centuries.
In the Middle ages, it was an open flame in a large fireplace kitchen, slow-cooking meat and vegetables on a boil until it became a hearty ragoût. These days, we don’t need an open flame since there is the Instant pot. (Much safer, you will agree!)
The ingredients are placed in a large cooking pot and are heated until just before boiling point. Beef is usually the meat of choice in a traditional pot au feu, but chicken is also very popular (get the recipe and cooking times here).
The beef cuts used are any type of inexpensive beef that requires cooking for longer periods of time. (That good piece of filet mignon can be eaten on another day.)
The vegetables that are used are those that you have around the house. And the spices used are the traditional French bouquet garni, though I’ve written them in the recipe below so that it is easier to follow.
Pot au feu is typically served in the winter, because it’s a warming stew with a lovely broth that also serves as a soup. (Soups are very popular in France in winter.) But you can serve it any time of the year, it will be just as delicious. So let’s get cooking shall we? Allons-y!
Frequently asked questions
What to serve with it?
In France, a beef pot au feu is traditionally served with pilaf rice or plain rice. But it can also be served with steamed potatoes, mashed potatoes or tagliatelle pasta.
What drinks to serve with it?
As with the Boeuf bourguignon, the beef pot au feu goes quite well with red wine from Burgundy like a Beaune or Côte de Beaune with lower tannins. You can also try a red like the Châteauneuf-du-Pape.
If you prefer white wine, try a Chardonnay from Languedoc-Roussillon. You can read more about French wines here.
Can you freeze it?
Yes, pot au feu is one of those recipes that tastes better the next day. You can easily put aside portions in a container and put in the freezer. Let it cool, and then place in an airtight glass container.
- 2 pounds of beef cuts (approx. 8-10 pieces of beef)
- 1 white onion chopped up
- 3 carrots sliced
- 2 chopped celery sticks
- 3 chopped leeks
- 1 chopped turnip
- 1 garlic clove chopped up
- 2 sprigs of thyme
- 2 sprigs of parsley
- 1 bay leaf
- 2 cups of water (or beef stock)
- 2 tablespoons of butter
- Salt and pepper to taste
- Wash and peel all the vegetables and add it into the Instant pot
- Place the beef on the top and add the rest of the ingredients.
- Set the Instant Pot to High Pressure for 30 minutes.
- Once the countdown has finished, let the pressure release naturally for 15 minutes.
- Let the Pot au feu rest for 10 minutes on the Keep Warm function.
- Taste to add salt and pepper if necessary.
- Serve while warm.
The traditional Pot au feu recipe usually boils the food in water, but you can use chicken stock for added flavor.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 614Total Fat: 36gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 228mgSodium: 336mgCarbohydrates: 15gFiber: 3gSugar: 6gProtein: 56g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for informational purposes only.
If you enjoyed that, check out our other classic French recipes that are easy to prepare. Bon appétit and à bientôt!