Plan n Cook

Pot-Au-Feu (French Simmered Beef And Vegetables)

  • 30m Prep Time
  • 3h Cook Time
  • 3h Ready In

Add this recipe to a meal plan

Build a week of meals and watch your shopping list grow - no account needed to try it.

Add to Meal Plan
  • Cuisine : French
  • Course : Soup

10 to 15 servings This is much more than a soup; think of it as a fancy New England Boiled Dinner, or a subtly spiced hot pot where everything is cooked together. Prepared with chicken alone, it is called Poule au Pot.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 5 pounds meaty beef bones
    • 2 medium unpeeled onions, quartered
    • 2 carrots, cut into 2-inch pieces
    • 2 celery ribs, cut into 2-inch pieces
    • 2 cups water or 1 cup white wine
    • 1 leek, halved lengthwise, well cleaned, and cut into 2-inch pieces
    • 3 or 4 sprigs parsley
    • 2 or 3 sprigs thyme
    • 1 bay leaf
    • ¼ teaspoon white or black peppercorns
    • (2 whole cloves)
    • Cold water to cover
    Sub-recipe steps
    1. Preheat the oven to 425°F. Place in a lightly oiled roasting pan and roast for 15 minutes: 5 pounds meaty beef bones
    2. Add: 2 medium unpeeled onions, quartered; 2 carrots, cut into 2-inch pieces; 2 celery ribs, cut into 2-inch pieces
    3. Roast, stirring occasionally to prevent the vegetables from burning, until the bones are well browned, about 40 minutes. Transfer to a stockpot. Carefully pour off the fat from the roasting pan and add: 2 cups water or 1 cup white wine
    4. Scrape up any browned bits, then pour the deglazed liquid into the stockpot. Add: 1 leek, halved lengthwise, well cleaned, and cut into 2-inch pieces; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; ¼ teaspoon white or black peppercorns; (2 whole cloves)
    5. Add: Cold water to cover
    6. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 6 to 8 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.
  • 4 pounds beef chuck roast or brisket, rolled if necessary and tightly tied
  • (1 ½ pounds marrow bones, oxtails, or beef neck bones)
  • 2 onions, each stuck with 2 whole cloves
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 4 chicken legs, separated at the joint into thighs and drumsticks, skin removed
  • (1 pound smoked sausages)
  • 4 carrots, cut into 3-inch pieces
  • 4 leeks, halved lengthwise and well cleaned
  • 2 turnips, peeled and cut into 1-inch-thick wedges
  • 3 celery ribs, cut into 3-inch pieces
  • 1 small head cabbage, cut into 1-inch-thick wedges
  • 4 sprigs parsley
  • 3 sprigs thyme
  • 1 bay leaf
  • Salt and black pepper
  • Dijon mustard
  • Flaky sea salt
  • Cornichons
  • Toasted baguette slices

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 4 quarts water, Brown Beef Stock, Poultry Stock, or a combination
  • 4 pounds beef chuck roast or brisket, rolled if necessary and tightly tied
  • (1 ½ pounds marrow bones, oxtails, or beef neck bones)
  • 2 onions, each stuck with 2 whole cloves
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 4 chicken legs, separated at the joint into thighs and drumsticks, skin removed
  • (1 pound smoked sausages)
  • 4 carrots, cut into 3-inch pieces
  • 4 leeks, halved lengthwise and well cleaned
  • 2 turnips, peeled and cut into 1-inch-thick wedges
  • 3 celery ribs, cut into 3-inch pieces
  • 1 small head cabbage, cut into 1-inch-thick wedges
  • 4 sprigs parsley
  • 3 sprigs thyme
  • 1 bay leaf
  • Salt and black pepper
  • Dijon mustard
  • Flaky sea salt
  • Cornichons
  • Toasted baguette slices

Let's Cook

  1. Step 1.

    Combine in a very large soup pot: 4 quarts water, Brown Beef Stock, Poultry Stock, or a combination; 4 pounds beef chuck roast or brisket, rolled if necessary and tightly tied; (1 ½ pounds marrow bones, oxtails, or beef neck bones); 2 onions, each stuck with 2 whole cloves; 2 carrots, chopped; 2 celery ribs, chopped

  2. Step 2.

    Bring to a boil, then reduce the heat to low, partially cover, and simmer, skimming occasionally, for 1 ½ hours. Add: 4 chicken legs, separated at the joint into thighs and drumsticks, skin removed

  3. Step 3.

    Simmer, partially covered, skimming occasionally, for 30 minutes. Preheat the oven to 200°F. With a slotted spoon, transfer the beef, bones, and chicken to a rimmed baking sheet, tent with foil, and keep warm in the oven. Strain the broth and discard the vegetables. Return the broth to the pot, bring back to a simmer, and add: (1 pound smoked sausages); 4 carrots, cut into 3-inch pieces; 4 leeks, halved lengthwise and well cleaned; 2 turnips, peeled and cut into 1-inch-thick wedges; 3 celery ribs, cut into 3-inch pieces; 1 small head cabbage, cut into 1-inch-thick wedges; 4 sprigs parsley; 3 sprigs thyme; 1 bay leaf

  4. Step 4.

    Simmer, covered, until the vegetables are tender, 30 to 45 minutes. Discard the herbs and transfer the vegetables to a large platter. For a clearer broth, strain again. Slice the beef and sausages, if using, and arrange with the vegetables on the platter. Skim the fat from the broth and season to taste with: Salt and black pepper

  5. Step 5.

    Ladle the broth into bowls. Pass the meat and vegetable platter after the broth, accompanied with: Dijon mustard; Flaky sea salt; Cornichons; Toasted baguette slices

Ratings & reviews

Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.

Plan n Cook

Fresh ideas for meal planning, recipes, and your kitchen - brought together on Plan n Cook.

© 2026 Plan n Cook. All rights reserved.

Privacy Terms Cookies Free Meal Planner Weekly Meal Planner Cookie settings