Recipe courtesy of David Rosengarten

Pot au Feu

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  • Total: 4 hr
  • Prep: 15 min
  • Cook: 3 hr 45 min
  • Yield: 8 to 10 servings
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3 pounds beef shank

4 medium onions, each stuck with 3 whole cloves

4 medium carrots, sliced thick

2 medium celery stalks with leaves, sliced thick

8 garlic cloves, halved

Cheesecloth bag containing 12 parsley stems, 10 peppercorns, 2 bay leaves, 3 sprigs of thyme or 2 teaspoons dried thyme

8 cups beef stock or canned beef broth


4- pound stewing chicken, cleaned and trussed

For the vegetable garnish:

6 whole carrots, quartered lengthwise and halved crosswise

6 medium leeks, white part only, halved crosswise and lengthwise, rinsed and tied

6 celery stalks, halved crosswise and lengthwise, rinsed and tied

6 turnips, peeled and quartered

1 1/2 pounds garlic sausage

Coarse salt, pickles, horseradish, mustard, herb mayonnaise as accompaniments, if desired


  1. In a large kettle combine the beef, onions, carrots, celery, garlic, cheesecloth bag, stock, salt and water to cover. Bring to a boil and simmer, partially covered, skimming, for 1 1/2: hours. Add chicken, bring back to boil and simmer, partially covered, skimming, 1 1/2 hours more.
  2. With tongs or large fork transfer meat and chicken to platter, skim fat from cooking liquid and strain liquid through a sieve into a bowl. Return meat and chicken to kettle and add strained cooking liquid. Bring liquid back to a boil and add bundles of vegetables, carrots, leeks and celery. Simmer, partially covered, 10 minutes. Add turnips and sausage, and simmer, partially covered, for 25 minutes, or until vegetables and meat are tender.
  3. Arrange meat and vegetables on platter. Serve soup in bowls and allow guests to choose meat and vegetables of their choice. Serve with accompaniments, if desired.
  4. Recommended Wine: 1994 Cotes du Rhone Domaine Gramenon