Lazy-Girl Pot-au-Feu
A cozy, low-effort take on the French classic. Tender beef, buttery vegetables, and a rich broth that tastes like you tried harder than you did.
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.
Notes
Use pre-chopped soup veggies and boxed broth for a shortcut. Freeze leftovers for future comfort. Mash the veggies for a toddler-friendly version. For apéro vibes, serve the broth in small cups with a splash of sherry.