Ingredients Jump to Instructions ↓

  1. 3-4 pounds lean beef, bottom round or rump

  2. 1 pound short ribs of beef

  3. 1 pound shin bone or other soup bones

  4. 1 peeled yellow onion stuck with three cloves

  5. 1 clove garlic

  6. 6 whole peppercorns

  7. 1-2 tablespoons salt

  8. 6 sprigs fresh parsley

  9. 1 bunch celery, sliced into 2-inch lengths with leaves reserved (about 2 cups)

  10. 2 bay leaves

  11. 1 teaspoon dried thyme

  12. 12 carrots, peeled and sliced into 2-inch lengths

  13. 4 medium potatoes, peeled and quartered

  14. 2 small turnips, peeled and quartered

  15. 1 cup fresh peas or one package frozen

  16. 3-4 leeks, washed and cut into 2-inch lengths

Instructions Jump to Ingredients ↑

  1. Place the meat and soup bones in a large soup pot and cover with cold water. Add the onion, garlic, peppercorns, salt, parsley, celery leaves, bay leaves, and thyme. Bring to a boil. After five minutes, skim off any foam that has risen to the surface. Cover and simmer for two hours. Skim off the foam that has formed on the surface and add all of the remaining vegetables, except the peas, and cook for 20 to 30 minutes, or until just tender; add the peas just ten minutes before you're ready to remove the dish from the heat. Pot-au-feu is another dish that gains in flavor as it ages. It can be stored in the refrigerator up to two days. This recipes serves eight.


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