Pot-Au-Feu: French Beef Stew

Nobody knows exactly when this French dish hit the scene, but some speculate it’s from as early as the (very early) middle-ages. The French name for the dish “Pot-au-feu” translates to “pot on the fire” and the concept is simple - meat and vegetables simmered in a large pot for hours. The end result is a galamaphary (I love that word) of succulent beef and veggies. Typically, this dish was eaten by peasants because of its ease and ability to turn cheap, unwanted cuts into tender, fatty, rich protein; every peasant could make a fire and most had access to a large pot. The water would simmer all day and things would be thrown in and taken out as needed, usually with a little broth, which would build flavor throughout the day with each added item.

Fun fact, many believe that pot-au-feu (pronounced “Pot-a-fuh” in English) was the inspiration for Vietnamese “Pho” after the French colonized the area and introduced much of the livestock which included beef cattle. Crazy.

Traditionally, this dish is served with good bread, gherkins (dill pickles) or cornichons and French mustard. I like serving this one in a shallow bowl or dinner bowl with a little meat, some veggies, a ladle of bouillon (broth) and a smear of mustard. Crust bread not optional, it’s necessary for mopping up the bouillon. This recipe makes a lot of broth which is great for future projects - freeze it if you don’t use it all. You got this. BONE APPLE TURTLES! 🤘🏼Adam

Yield: 4

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Pot-Au-Feu

Ingredients

• 1 pound Beef Osso Bucco, tied
• 1 pound Short Ribs, tied
• 1 pound Beef Bottom Rump, tied
• 1 pound Oxtails, tied
• 1 Beef Shank Marrow bone, halved lengthwise (optional)
• 1 Yellow Onion
• 3 Cloves
• 3 Leeks, cut and tied
• 3 Carrots, peeled
• 2 Turnips, peeled
• 2 Parsnips, peeled
• 2 Celery stalks
• 3 Garlic cloves
• 10 Black Peppercorns
• Herb Sachet (Thyme, Bay, Parsley)
• Kosher Salt, to taste
• For serving: Dijon Mustard , Bread, Cornichons/Gerkins, Finishing Salt, Chives

Instructions

1. Add the beef to a large pot and fill with enough water to cover by a couple inches. Bring to a boil over medium heat and let gently cook for 30 minutes. The impurities will begin to form as foam on the surface, skim it off with a spoon. Season lightly with salt, we will season again just before serving. Let the beef simmer with the lid ajar for two hours, skimming occasionally.
2. Peel and stud the onion with cloves, then add it to the pot followed by leeks, carrots, turnips, parsnips, celery, garlic, peppercorns and the herb sachet. Simmer for one more hour.
3. Meanwhile, preheat the oven to 400F and situate the beef shank marrow bones marrow-side up on a foil-lined sheet tray. Rub the marrow bones with olive oil and a pinch of finishing salt. Roast for 15 minutes. Remove once browned and the marrow is gelatinous, set aside for now.
4. Remove the meat and vegetables from the platter and allow to cool. Unwrap the beef and slice the vegetables however you’d like. Strain the broth.
5. Serving option #1: Serve single servings. Arrange the meat and vegetables on a plate or in a shallow bowl. Ladle over enough broth to slightly moisten the meat and vegetables. Garnish with finishing salt and fresh chives. Serve with dijon mustard, thinly sliced and toasted bread, cornichons (gherkins) and a side of finishing salt.
6. Serving option #2: Serve family style. Arrange the beef, roasted marrow bones and vegetables on a large platter. Ladle over enough broth to slightly moisten the meat and vegetables. Garnish with finishing salt and fresh chives. Serve with family style portions/dishes of dijon mustard, thinly sliced toasted bread, cornichons (gherkins) and a side of finishing salt.

Adam's Notes

• Boiling the water too hard at first will yield a cloudy, dirty broth so take it slow then skim.
• Add a dash of cold water to the simmering liquid to help coax out more impurities. The cold water will make bits float to the top of the broth.
• A good seasoning base is about 7 grams or 1 ½ tsp per quart (4 cups) of water.
• Feel free to sub the water for beef broth if you have any for a more flavorful final broth. 
• Feel free to serve the beef with a sauce. Sauce Robert (Onion, mustard, wine sauce) is classic.

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