Pot-au-Feu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic French beef and vegetable stew where inexpensive beef cuts become tender and rich through long, slow simmering with root vegetables and aromatics. Comfort food at its finest.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 pounds beef chuck (trimmed and cut into large chunks)
- 2 pounds beef shank (with bone)
- 1 large yellow onion (halved and studded with 2 whole cloves)
- 4 garlic cloves (crushed)
- 2 bay leaves
- 12 whole black peppercorns
- Salt (to taste)
- Water (as needed to cover ingredients)
- 5 small potatoes (halved)
- 4 large carrots (peeled and cut into chunks)
- 2 leeks (cleaned and cut into rings)
- 2 celery ribs (cut into chunks)
- 1 turnip (peeled and cut into chunks)
- 1 parsnip (peeled and cut into chunks)
At a glance
PER SERVING · TIME 255M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 4h
- Sodium
- 503mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1239mg
- Calcium
- 89mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 503MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.