There are dinners that announce themselves with noise and effort. And then there are dinners like Lazy-Girl Pot-au-Feu, which quietly simmer into existence while you do literally anything else. This is the kind of meal that makes the house smell like competence. Deeply savory broth. Fork-tender beef. Vegetables that feel buttery and intentional, even though you mostly just dropped them in a pot and walked away.
Pot-au-feu is traditionally a whole thing. This version is not. It’s gentle, unfussy, and forgiving. A low-effort French-inspired dinner that tastes like you planned your life better than you actually did.
Why You’ll Love This Recipe
- Effort scales beautifully
Chop a little or chop nothing at all. Soup veggies, boxed broth, pre-cut beef all work here. - Two courses for the price of one pot
Broth first, then meat and vegetables. It feels intentional. It feels Parisian. It is mostly gravity. - Deep comfort without heaviness
Clean, rich broth. No cream. No roux. Just warmth and balance. - Excellent for tired households
Cozy enough for adults, mashable for toddlers, deeply soothing for everyone involved. - Leftovers that improve overnight
The rare meal that gets smugger with time.
Tips, Tricks & Lazy Variations
This recipe is extremely chill about substitutions. Chuck or shank are ideal, but anything labeled “good for long cooking” will behave. Marrow bones are optional but highly encouraged if you want that glossy, restaurant-depth broth without doing anything extra.
If chopping feels like a personal attack, use pre-cut soup vegetables. Frozen work too. Add them straight from the bag and adjust simmer time slightly.
For an apéro-leaning moment, serve the broth alone in small cups with a splash of dry sherry or vermouth. It turns weeknight dinner into something that feels vaguely ceremonial.
Have a toddler at the table? Fish out some vegetables and mash them with a bit of broth and butter. Same meal. Different audience.
How to Serve It (Without Overthinking)
Serve the broth first, hot and simple. Then bring out the beef and vegetables on a platter or in shallow bowls with Dijon, coarse salt, cornichons, and bread for dragging. This is not a plating exercise. It’s a vibes exercise.
Wine is optional. Silence while people eat is not.
FAQ
Can I make this ahead of time?
Absolutely. It improves overnight. Store broth and solids separately if you want cleaner reheating, but it’s forgiving either way.
Can I freeze it?
Yes. Freeze broth and meat together. Potatoes may soften more on thawing, which is still very acceptable behavior.
Is this actually lazy?
Yes. It just takes time, not attention. Which is the good kind of cooking.
Lazy-Girl Pot-au-Feu
Ingredients
For the broth & beef
- 2 lb 900 g beef chuck or shank, cut into large chunks
- 2 marrow bones optional
- 10 cups water or low-sodium beef broth
- 2 tsp salt plus more to taste
- 1 tsp black peppercorns
- 2 bay leaves
- 3 sprigs fresh thyme or 1 tsp dried
- 1 onion peeled and halved
- 3 garlic cloves smashed
For the vegetables
- 3 carrots peeled and cut into large pieces
- 2 leeks white and light green parts, cleaned and halved
- 2 celery stalks cut into large pieces
- 3 small potatoes halved
- 2 turnips or parsnips peeled and quartered
To serve
- Dijon mustard for serving
- Cornichons and coarse salt optional
- Crusty bread for dipping
Instructions
- In a large pot, add the beef, marrow bones, onion, garlic, peppercorns, bay leaves, thyme, and salt. Cover with water or broth.
- Bring to a gentle boil, then lower the heat and skim off any foam.
- Simmer uncovered for 1½ hours, adding more water as needed to keep ingredients submerged.
- Add the carrots, leeks, celery, potatoes, and turnips. Continue simmering for another hour, until everything is tender.
- Remove the meat and vegetables. Strain the broth if desired.
- Serve the broth first as soup, then the meat and veggies with mustard, salt, and bread.