Classic French Pot Au Feu Crock Pot or Le Creuset
Transform your kitchen into a French countryside retreat with this hearty and authentic Classic French Pot Au Feu, tailored for a slow cooker or a Le Creuset. Brimming with tender beef shank, short ribs, and rich bone marrow, this traditional dish is slow-simmered alongside a medley of root vegetables like carrots, turnips, and Yukon Gold potatoes, infused with aromatic thyme, bay leaves, and peppercorns. Perfect for cozy family dinners or special occasions, this timeless recipe delivers melt-in-your-mouth textures and deeply savory flavors. Serve it with tangy Dijon mustard, crunchy cornichons, and crusty bread for a truly Parisian experience. Whether you use a crock pot for convenience or a classic Le Creuset for stovetop simmering, this one-pot wonder is as comforting as it is elegant.
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Recipe Information
Ingredients
- 2 pounds Beef shank
- 2 pounds Beef short ribs
- 1 pound Bone marrow bones
- 4 medium Carrots
- 2 medium Leeks
- 3 medium Celery stalks
- 2 medium Yellow onions
- 3 medium Turnips
- 4 medium Yukon Gold potatoes
- 4 large Garlic cloves
- 6 Cloves
- 2 Bay leaves
- 4 Fresh thyme sprigs
- 10 Black peppercorns
- 2 teaspoons Kosher salt
- 8 cups Water
- 2 tablespoons Fresh parsley (optional, for garnish)
- 0.5 cup Dijon mustard (for serving)
- 1 cup Cornichons (for serving)
Instructions
Prepare the vegetables: peel the carrots, turnips, onions, and potatoes. Cut the carrots and turnips into large chunks, the onions in half, and the potatoes into quarters. Trim the leeks and celery, cutting them into large sections. Set everything aside.
In a large Le Creuset or crock pot, layer the beef shank, short ribs, and bone marrow bones on the bottom.
Nestle the prepared vegetables on top of the meat, distributing them evenly.
Peel the garlic cloves and stud the halved onions with the cloves. Add them to the pot.
Add the bay leaves, thyme sprigs, and black peppercorns. Sprinkle in the kosher salt.
Pour in the water to cover all the ingredients. If necessary, add a little more water to ensure everything is submerged.
Cover with the lid and cook on low heat for 8 hours in a crock pot or gently simmer on the stovetop if using a Le Creuset.
Throughout cooking, occasionally skim any foam that rises to the surface.
Once done, carefully remove the beef and vegetables from the pot and arrange them on a large platter for serving. Strain the cooking liquid through a fine sieve and serve as a broth alongside the beef and vegetables.
Serve hot with Dijon mustard, cornichons, and crusty bread. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
9545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 732.4 g | 939% | |
| Saturated Fat | 303.2 g | 1516% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 2016 mg | 672% | |
| Sodium | 7958 mg | 346% | |
| Total Carbohydrate | 257.6 g | 94% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 57.6 g | ||
| Protein | 493.0 g | 986% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 1367 mg | 105% | |
| Iron | 69.5 mg | 386% | |
| Potassium | 11284 mg | 240% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
