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.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:480 mins

Total Time:510 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

In a large Le Creuset or crock pot, layer the beef shank, short ribs, and bone marrow bones on the bottom.

Step 3

Nestle the prepared vegetables on top of the meat, distributing them evenly.

Step 4

Peel the garlic cloves and stud the halved onions with the cloves. Add them to the pot.

Step 5

Add the bay leaves, thyme sprigs, and black peppercorns. Sprinkle in the kosher salt.

Step 6

Pour in the water to cover all the ingredients. If necessary, add a little more water to ensure everything is submerged.

Step 7

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.

Step 8

Throughout cooking, occasionally skim any foam that rises to the surface.

Step 9

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.

Step 10

Serve hot with Dijon mustard, cornichons, and crusty bread. Garnish with fresh parsley if desired.

Nutrition Facts

Serving size	(6610.0g)

Amount per serving	% Daily Value*
Calories	8571.1

Total Fat 561.8g	0%
Saturated Fat 230.1g	0%
Polyunsaturated Fat 5.3g
Cholesterol 1876.5mg	0%
Sodium 13459.9mg	0%
Total Carbohydrate 401.5g	0%
Dietary Fiber 53.7g	0%
Total Sugars 148.1g
Protein 512.3g	0%

Vitamin D 72.6IU	0%
Calcium 1445.0mg	0%
Iron 71.3mg	0%
Potassium 13236.4mg	0%

*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.

Source of Calories

Fat: 58.0%

Protein: 23.5%

Carbs: 18.4%