Easy Pot-Au-Feu

Pot-au-feu is France’s national comfort food, and this version strips it down to the essentials so you can have it on a weeknight. Cubed lean pork gets a quick brown in butter with onions and leeks, then simmers in beef broth with carrots, thyme, and marjoram until everything is fork-tender.

The two-stage vegetable addition is key to this recipe working well. Carrots go in first with the broth because they need the full 60 minutes to soften. The mixed vegetables go in for just the last 30 minutes so they keep some texture instead of turning to mush.

Brown the pork cubes quickly over high heat. You want color on the outside, not cooked-through meat. That sear adds a layer of flavor to the broth that you’ll taste in every spoonful.

Kitchen Tips

• Cut the leeks in half lengthwise and rinse between the layers. Leeks trap grit and sand, and nothing ruins a good broth like a crunchy bite of dirt.
• Use good beef stock, not water. The broth is the whole sauce here, so the quality of what you pour in directly determines the quality of what you eat.
• Keep the simmer low and gentle. A hard boil toughens the pork and makes the broth cloudy.
• Serve in wide, shallow bowls with crusty bread for soaking up the broth.

Variations

• Use beef chuck instead of pork for a more traditional pot-au-feu.
• Add turnips, parsnips, or potatoes to the mixed vegetables for a heartier bowl.
• Stir in a spoonful of Dijon mustard at the table for a classic French accompaniment.