Pot-au-feu #2

pot au feu

Pot-au-feu #2

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Sometimes referred to as the national soup of France, Pot-au-feu makes a substantial meal in itself for cold wintry days. In France the meat is usually served separately.
Servings: 6
Calories: 216


  • 2 lb clod or shin of beef with bones excess fat removed
  • 1 tsp spoon salt
  • 6 peppercorns finely crushed
  • 1 onion peeled and stuck with a few cloves
  • 1 bouquet garni
  • 1 garlic clove finely chopped
  • 2 carrots peeled and quartered
  • 2 celery stalks scrubbed and chopped
  • 2 leeks washed and sliced
  • 1 lb potatoes peeled and diced
  • Chopped fresh parsley to finish


  • Put the meat and bones in a large saucepan. Cover with water, add the salt and bring slowly to the boil. Skim off the scum with a slotted spoon.
  • Lower the heat, add the peppercorns, onion, bouquet garni and garlic and half cover. Simmer very gently for 2 1/2 hours or until the meat is just tender, skimming from time to time if necessary. Add more water if the liquid level in the pan becomes rather low.
  • Remove the bones and the bouquet garni and onion, then add the vegetables. Continue to simmer gently for a further 1 hour when both the meat and vegetables will be tender.
  • Before serving, bring the soup quickly to the boil, skim well to remove any fat, adjust seasoning and sprinkle with plenty of chopped parsley.
Calories: 216 kcal
Carbohydrates: 23 g
Protein: 22 g
Fat: 4g
Saturated Fat: 1 g
Cholesterol: 35 mg
Sodium: 473 mg
Potassium: 857 mg
Fiber: 4 g
Sugar: 4 g
Vitamin A: 4088 IU
Vitamin C: 22 mg
Calcium: 104 mg
Iron: 5 mg
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