How To Make Pot Au Feu: the mother recipe of French soups ( Tutorial for beginners)

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BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! Learn how to make a classic Pot Au Feu with This French cooking video tutorial. This is a beginner level recipe and anyone following the step by step instructions should be able to successfully complete the recipe.

Written recipe:

It is getting cold out there and now is the perfect time to learn how to make a traditional Pot Au Feu. The Pot Au Feu is a simple stew where various beef cuts such as oyster blade, chuck steak, chin, shank, low ribs and even oxtail are boiled with some winter vegetable.

Don’t be deceived by the simplicity of this French dish, as the various beef cuts really brings a whole range of texture and flavors. and when combined with some aromatic vegetable the whole dish comes together to become that ultimate French classic that has been around for centuries.

The beef broth created when boiling the beef is usually serve on the side or filtered to create what is know as the world renowned Consomé ( soup).

additionally in this video we have a look at the origin and history of the pot au feu and how it came about through the age to become what it is today.

Cookware needed:
Fine mesh sieve:


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Dmitry Glushenko says:

Thank you very much for the recipe. Did I miss the point when you added the salt to the bouillon?

Asif Sharafat says:

now a days a lot of East europian come in gatronomy worker form Eu .and very hard to explain those Europian pleass watch and lean how to cook..! cose they dont have food culture..and they are very durty…cose i work with those SK …

Darkwolf David says:

la mère des soupes françaises. Mangeons,,, This is also how you make PHO "fuh." in Vietnam.

Jordanalwaysandforev says:


Maria Schwartz says:

Not appetizing looking

seattwa says:

What a fantastic meal! And I love the the soup bowl with the two handles! Who makes that??

Jenny Pounds says:

is thi where "Pho" comes from?
Vietnamese had French colony?

Ricardo Valerin says:

Here in Costa Rica we call it Olla de Carne that means pot of meat

Hector Hernandez says:

Typical Filipino dish on Sundays and the simplest cuisine my Filipino mother cook!

Александр Иванов says:

Your meet is coloured. Means it is with nitrit salt.

Sandra Valdez says:

Looks fantastic. Love your voice. Will try making it.

MarLy MarLLe says:

Mayonnaise in soup…Wypipo Crazy

Sandra Valdez says:

Stefan. Delicious! How do we make escargots?

kimckawa says:

This is very rustic, simple and unpretentious recipe…I like it a lot.

Hector Hernandez says:

My Filipino mom calls this "nilagang carne" usually served with grilled eggplant salad!

Dave Robert says:

Just basically boiled meat & veg. Looks fuckin good though 👌🏻👌🏻👌🏻

Papwithanhatchet says:

Not much of a poor person’s dish now, is it, with $100 worth of meat in it.

CronicasRandom says:

In México we eat a similar kind of beef stew with local vegetables like corn, but we call it "Caldo", it's truly quite the restorator dish.

Rae S says:

By the comments, looks like many cultures have a similar dish and prepared in a similar way. My mom and dad made a very similar dish in Mexico called caldo de res.

illman8876 says:

very similar to japanese ramen broth

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