Name: Classic Pot-au-feu with Bone Marrow Toast
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 2 lb beef chuck (cut into large chunks); 1 lb beef marrow bones; 4 pcs carrots (peeled and cut into large pieces); 4 pcs potatoes (peeled and quartered); 2 pcs leeks (white and light green parts, thoroughly cleaned); 2 pcs turnips (peeled and quartered); 1 pcs onion (peeled and studded with 2 cloves); 2 pcs celery stalks (cut into large pieces); 3 pcs garlic cloves (peeled and smashed); 2 pcs bay leaves; 4 pcs fresh thyme sprigs; 1.5 tbsp salt; 1 tsp black peppercorns; 12 cup water; crusty bread (for serving); fresh parsley (chopped, for garnish); dijon mustard (for serving)

A rustic Dutch oven filled with tender beef, root vegetables, and fragrant herbs, served with crusty baguette slices topped with rich, glistening bone marrow.

Prep: 30 min • Cook: 180 min. A timeless French stew featuring succulent beef, root vegetables, and a rich, clear broth, served with irresistible bone marrow spread on crusty bread. This hearty and comforting dish, perfect for a cold day, is a staple of French family cuisine.

Preparation time: 30 min
Cooking time: 3 hrs
Total time: 3 hrs 30 min
Servings: 6

Instructions

Cooking Pot-au-feu

1Place the beef chuck and marrow bones in a large stockpot. Cover with cold water by about 2 inches.
2Bring to a boil, then reduce heat immediately to a simmer. Skim off any foam that rises to the surface for about 10-15 minutes.
3Add the onion, celery, garlic, bay leaves, thyme, salt, and peppercorns. Continue to simmer gently for 2 hours, skimming as needed.
4Add the carrots, potatoes, leeks, and turnips. Continue to simmer for another 45-60 minutes, or until the vegetables are tender and the beef is very tender.

Serving

1Carefully remove the marrow bones from the broth. Scoop out the marrow and spread it generously on slices of toasted crusty bread.
2Remove the beef and vegetables from the pot. Strain the broth through a fine-mesh sieve; discard the solids (onion, herbs) and skim excess fat if desired.
3Slice the beef and arrange it with the cooked vegetables on serving plates. Ladle the hot broth over top.
4Serve immediately with the bone marrow toast, a sprinkle of fresh parsley, and Dijon mustard on the side.

Instructions

Cooking Pot-au-feu

1Place the beef chuck and marrow bones in a large stockpot. Cover with cold water by about 2 inches.
2Bring to a boil, then reduce heat immediately to a simmer. Skim off any foam that rises to the surface for about 10-15 minutes.
3Add the onion, celery, garlic, bay leaves, thyme, salt, and peppercorns. Continue to simmer gently for 2 hours, skimming as needed.
4Add the carrots, potatoes, leeks, and turnips. Continue to simmer for another 45-60 minutes, or until the vegetables are tender and the beef is very tender.

Serving

1Carefully remove the marrow bones from the broth. Scoop out the marrow and spread it generously on slices of toasted crusty bread.
2Remove the beef and vegetables from the pot. Strain the broth through a fine-mesh sieve; discard the solids (onion, herbs) and skim excess fat if desired.
3Slice the beef and arrange it with the cooked vegetables on serving plates. Ladle the hot broth over top.
4Serve immediately with the bone marrow toast, a sprinkle of fresh parsley, and Dijon mustard on the side.

Nutrition Information

Calories: 651 kcal
Protein: 45 g
Fat: 36 g
Carbs: 30 g

Nutrient	Per serving
Calories	651 kcal
Protein	45 g
Fat	36 g
Carbs	30 g

Tips

Don't skip skimming the foam from the broth; it ensures a clear, flavourful result.
Simmering, not boiling, is key for tender beef and clear broth. Rush it and the meat will be tough.
Serve the marrow on hot, crunchy toast right away to enjoy its rich, buttery texture.