This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Pot-au-Feu (French Beef Stew)

Name: Pot-au-Feu (French Beef Stew)
Prep time: 20 min
Cook time: 3 h 8 min
Total time: 3 h 28 min
Yield: 6
Cuisine: French
Ingredients: Chambarete (1 1/2 kg); Carrot, cut into large pieces (4 pieces); Leek, cut into large pieces (2 pieces); Celery, chopped (2 pieces); Turnip, chopped (2 pieces); Potatoes, cut into large chunks (4 pieces); Onion (1 piece); Clove (3 pieces); Bay leaf (2 pieces); Thyme (1 teaspoon); Salt (2 teaspoons); Black pepper (peppercorns) (1 teaspoon); Water (3 L)

by Dana Peredo

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35 viewsTotal time: 3 hr 28 min

Res, simmered slowly in water with root vegetables until very tender—a traditional French stew served with its own broth.

Servings: 6
Prep: 20 min
Cook: 3 hr 8 min
Difficulty: Easy
Category: Main course, Soup
Cuisine: French
Serve: Hot
Texture: Liquid / Brothy, Chunky
Techniques: BoilSimmer
Meal: DinnerLunch

Family meal
Holiday

Tips

Skim the foam off the broth during the first 20 minutes of cooking to keep it clear instead of cloudy. Here’s a video to help you prepare your dish.

Ingredients

Chambarete (1 1/2 kg)
No price yet
Carrot, cut into large pieces (4 pieces)
≈ $4.39 MXN
Leek, cut into large pieces (2 pieces)
No price yet
Celery, chopped (2 pieces)
No price yet
Turnip, chopped (2 pieces)
No price yet
Potatoes, cut into large chunks (4 pieces)
≈ $38.34 MXN
$45.00 MXN/kg
Onion (1 piece)
≈ $3.07 MXN
$27.90 MXN/kg
Clove (3 pieces)
No price yet
Bay leaf (2 pieces)
No price yet
Thyme (1 teaspoon)
No price yet
Salt (2 teaspoons)
≈ $0.32 MXN
Black pepper (peppercorns) (1 teaspoon)
No price yet
Water (3 L)
$9.87 MXN

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $55.99 MXN

≈ $9.33 MXN per serving

5 of 13 ingredients

priced

38%

Prices are approximate. · Last updated Oct 14, 2026

Some prices may be outdated.

Tools

Stockpot
Knife
Cutting board
Ladle
Colander
Tongs
Measuring spoons

Steps

1. Cook the meat and skim off the foam15 min
Place the meat, already cut into large pieces, in a large pot and cover it with cold water. Add 1 teaspoon of salt and bring to a boil over high heat. Once it comes to a boil, reduce the heat to medium and use a ladle to skim off the grayish foam that forms on the surface every few minutes for the first 15 minutes of cooking.
2. Simmer140 min
Cut the onion in half and stick 2–3 cloves into it, then add it to the pot along with the bay leaf, thyme, and salt and pepper to taste. Partially cover the pot and cook over low heat (it should just simmer gently) for 2 to 2½ hours. Check occasionally to make sure it isn’t boiling vigorously. (Otherwise, your meat may become very tough.)
3. Add the root vegetables30 min
Peel and cut the carrot into large chunks, the leek into pieces, and the celery into stalks. Add the vegetables to the pot along with the turnip, if using, and continue cooking over low heat for another 30 minutes without covering the pot completely.
4. Add the potatoes20 min
Peel the potatoes and cut them in half. Add them to the pot and continue cooking for another 20 minutes, until all the vegetables are tender when pierced with a fork but still hold their shape.
5. Serve3 min
Remove and discard the onion, cloves, and bay leaf. Using a slotted spoon and tongs, transfer the meat and vegetables to a deep dish and serve the hot broth on the side or poured over the dish.