When it’s freezing cold outside, enjoy a tasty “Pot au feu”.

This is a traditional wintry beef stew, easy to cook and so tasty.

Prep time: 30 minutes
Cook time:3 hours
The best is to cook it the day before, in order to have a zero fat preparation.
And it taste even better.
Four 4 persons


  • 600 grams beef short plate (“plat-de-côte”)
  • 600 grams beef shank (“gîte”)
  • 600 grams beef cheek (“joue de boeuf”)
  • 4 marrow bones (“os à moëlle”)
  • 4 carrots
  • 4 turnips (“navets”)
  • 2 onions
  • 4 potatoes
  • 1 leek
  • 1/2 green cabbage
  • 6 cloves (“clous de girofle”)
  • Salt and pepper


    • A very large pot  ( at least 10 liters / 2 gallons)
    • Preparation:

      1. Wash and peel all the vegetables.
      2. Put 5 liters cold water in the pot, and place the meat inside. Once it is boiling, leave it few minutes, and remove the foam on the surface. You can then reduce heat.
      3. Put inside the onions (whole, with the cloves nailed in it), and all the vegetables. For the leek (remove the end, and put together with a kitchen string).
      4. Add salt and pepper, and leave for 1 hour.
      5. Remove all the vegetables and leave it on a separate top.
      6. Continue the cooking for another 2 hours.
      7. So now leave the pot a full night. The next day, all the fat will be on the surface, and you will be able to remove it easily using a span.
      8. 30 minutes before serving, heat the pot and put all the vegetables again. This must be served as hot as possible.


      • Use large hot plates (leave it in the oven 10 minutes before serving). That’s essential.
      • Serve with each vegetable and a piece of every meat, with a bone, and few table spoons of stock.
      • Use strong mustard and coarse salt
      • This time we opened a red Givry “Cellier aux moines” 1999 from the house JOBLOT (Burgundy) and that was just perfect.


      • Probably 2 liters of stock will remain. You then can use it to serve with vermicelli (angel hair). This will make a nice zero fat soup and so well tasty