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Photo of Beef pot-au-feu by WW

Beef pot-au-feu

Total Time
2 hr 15 min
15 min
2 hr
‘Pot-au-feu’ is a traditional French beef stew thattranslates to ‘pot on the fire’


Beef chuck steak, raw

480 g, (buy 600g), fat trimmed


1 medium, halved


3 clove(s), smashed

Dried bay leaf

2 whole, dried

Fresh flat-leaf parsley

5 g, 5 sprigs


140 g, 2, halved lengthways

Baby potatoes

8 individual, (320g)

Baby carrot

10 individual, (2 bunches)

Snow peas

150 g, trimmed

Dijon mustard

½ cup(s), to serve

White onion

8 small, peeled


  1. Place the beef, brown onion, garlic, bay leaves and parsley stems in a medium saucepan with 5 cups (1.25L) water. Season with salt and freshly ground black pepper. Bring to the boil. Skim any scum from the surface with a spoon. Reduce heat and simmer, covered, for 1 1/2 hours.
  2. Transfer the beef to a plate with a slotted spoon. Strain the liquid and pour it back into the pan. Add the parsnip, potatoes, pickling onions and carrots, and simmer, covered, for 20 minutes or until the vegetables are tender. Return the beef to the pan with the snow peas and simmer for further 3 minutes or until the beef is heated through and the snow peas are just tender.
  3. Thinly slice the beef across the grain. Divide beef and vegetables between serving bowls. Pour over the broth and serve witth mustard.


One-pot wonder: Traditionally, this French dish is served in two portions. A bowl of broth is served as a starter, then the meat, vegies and remaining broth are served as the main.