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 short ribs; 3 quarts water; 1 tablespoon salt; 1 large onion, chopped; 2 cups chopped leeks; 1 cup diced turnips; 2/3 cup chopped carrot; 1/4 cup chopped celery; 1/4 cup chopped parsnips; 3 whole cloves; 1 clove garlic, minced; 1 tablespoon butter or margarine

Servings: persons

3 pounds beef short ribs
3 quarts water
1 tablespoon salt
1 large onion, chopped
2 cups chopped leeks
1 cup diced turnips
2/3 cup chopped carrot
1/4 cup chopped celery
1/4 cup chopped parsnips
3 whole cloves
1 clove garlic, minced
1 tablespoon butter or margarine

1
Combine first 3 ingredients in a large stock pot; bring to a boil. Skim surface frequently with a flat ladle to remove grayish scum. Reduce heat; cover and simmer 4 hours. Remove from heat, and set aside to cool.
2
Remove short ribs from stock; set stock aside. Remove meat from ribs; discard bones. Chop meat; cover and refrigerate.
3
Line a sieve with several layers of damp cheesecloth. Strain stock through cheesecloth into a bowl. Cover and refrigerate overnight. Carefully lift solidified fat from top of stock; discard fat.
4
Return stock and meat to stock pot; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender. Remove and discard cloves. Spoon soup into individual soup bowls; serve immediately.

906

kcal

Calories

Fat

Carbs

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 12 ingredients. The key ingredients include: 3 pounds beef short ribs, 3 quarts water, 1 tablespoon salt, 1 large onion, chopped, 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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