Pot au Feu Recipe

Name: Pot au Feu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds beef shank; 4 medium onions, each stuck with 3 whole cloves; 4 medium carrots, sliced thick; 2 medium celery stalks with leaves, sliced thick; 8 garlic cloves, halved; Cheesecloth bag containing 12 parsley stems, 10 peppercorns, 2 bay leaves, 3 sprigs of thyme or 2 teaspoons dried thyme; 8 cups beef stock or canned beef broth; Water; 4 - pound stewing chicken, cleaned and trussed; 6 whole carrots, quartered lengthwise and halved crosswise; 6 medium leeks, white part only, halved crosswise and lengthwise, rinsed and tied; 6 celery stalks, halved crosswise and lengthwise, rinsed and tied; 6 turnips, peeled and quartered; 1 1/2 pounds garlic sausage; Coarse salt, pickles, horseradish, mustard, herb mayonnaise as accompaniments, if desired

Servings: persons

3 pounds beef shank
4 medium onions, each stuck with 3 whole cloves
4 medium carrots, sliced thick
2 medium celery stalks with leaves, sliced thick
8 garlic cloves, halved
Cheesecloth bag containing 12 parsley stems, 10 peppercorns, 2 bay leaves, 3 sprigs of thyme or 2 teaspoons dried thyme
8 cups beef stock or canned beef broth
Water
4 - pound stewing chicken, cleaned and trussed
6 whole carrots, quartered lengthwise and halved crosswise
6 medium leeks, white part only, halved crosswise and lengthwise, rinsed and tied
6 celery stalks, halved crosswise and lengthwise, rinsed and tied
6 turnips, peeled and quartered
1 1/2 pounds garlic sausage
Coarse salt, pickles, horseradish, mustard, herb mayonnaise as accompaniments, if desired

1
In a large kettle combine the beef, onions, carrots, celery, garlic, cheesecloth bag, stock, salt and water to cover.
2
Bring to a boil and simmer, partially covered, skimming, for 1 1/2: hours.
3
Add chicken, bring back to boil and simmer, partially covered, skimming, 1 1/2 hours more.
4
With tongs or large fork transfer meat and chicken to platter, skim fat from cooking liquid and strain liquid through a sieve into a bowl.
5
Return meat and chicken to kettle and add strained cooking liquid.
6
Bring liquid back to a boil and add bundles of vegetables, carrots, leeks and celery.
7
Simmer, partially covered, 10 minutes.
8
Add turnips and sausage, and simmer, partially covered, for 25 minutes, or until vegetables and meat are tender.
9
Arrange meat and vegetables on platter.
10
Serve soup in bowls and allow guests to choose meat and vegetables of their choice.
11
Serve with accompaniments, if desired.
12
Recommended Wine: 1994 Cotes du Rhone Domaine Gramenon

1752

kcal

Calories

Fat

163

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 pounds beef shank, 4 medium onions, each stuck with 3 whole cloves, 4 medium carrots, sliced thick, 2 medium celery stalks with leaves, sliced thick, and more.

Yes, Pot au Feu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pot au Feu

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