Arteflame Pot-au-Feu: A Grilled Take on the French Classic

Pot-au-Feu, often referred to as the "king of French soups," is a traditional, hearty stew made with slow-cooked beef, vegetables, and aromatic herbs. This Arteflame recipe adds a smoky twist to the classic dish, infusing the beef and vegetables with a rich, grilled flavor while maintaining the comforting essence of this beloved French recipe.

Ingredients

2 lbs beef shank or chuck, cut into large pieces
1 lb marrow bones (optional, for richness)
4 large carrots, peeled and cut into chunks
4 large potatoes, peeled and halved
2 leeks, white and light green parts only, halved lengthwise
4 celery stalks, cut into large pieces
1 large onion, halved
1 head of garlic, halved
4 sprigs fresh thyme
2 bay leaves
10-12 whole black peppercorns
Salt to taste
1 bunch fresh parsley, chopped, for garnish
Coarse sea salt, Dijon mustard, and cornichons for serving

Instructions

1. Fire Up the Grill

Start by firing up your Arteflame grill to prepare for cooking. Create a medium-high heat zone on the center grill grate for searing the beef and a moderate heat zone on the flat cooktop for simmering the stew.

2. Sear the Beef

Season the beef pieces with salt. Place the beef shank or chuck on the center grill grate, searing each side until a deep brown crust forms, about 3-4 minutes per side. This step adds a smoky flavor to the beef, which will enhance the overall taste of the Pot-au-Feu. If using marrow bones, sear them as well for added depth. Once seared, transfer the beef and bones to a large cast-iron pot or Dutch oven.

3. Grill the Vegetables

Grill the carrots, potatoes, leeks, celery, onion, and garlic on the flat cooktop until they are lightly charred, about 5-7 minutes. The grilling process caramelizes the vegetables, adding a sweet, smoky flavor to the stew. Once grilled, add the vegetables to the pot with the beef.

4. Add the Aromatics and Simmer

To the pot, add the thyme sprigs, bay leaves, whole peppercorns, and enough water to cover the meat and vegetables by about an inch. Bring the mixture to a gentle simmer on the outer edge of the flat cooktop, where the heat is lower. Cover the pot with a lid and let the Pot-au-Feu cook slowly for 3-4 hours, or until the beef is tender and the flavors have melded together.

5. Skim and Adjust Seasoning

As the Pot-au-Feu simmers, occasionally skim off any foam or impurities that rise to the surface. Taste the broth and adjust the seasoning with salt as needed.

6. Serve

When the beef is tender and the vegetables are cooked through, remove the pot from the grill. Serve the Pot-au-Feu in deep bowls, ensuring each serving includes a piece of beef, a marrow bone (if using), and a variety of vegetables. Garnish with chopped parsley.

7. Accompaniments

Serve the Pot-au-Feu with coarse sea salt, Dijon mustard, and cornichons on the side. These traditional accompaniments add a bright, tangy contrast to the rich, savory flavors of the stew.

Tips

Use high-quality beef: Choose well-marbled cuts for the best flavor and tenderness.
Simmer gently: A slow, gentle simmer is key to achieving tender meat and a flavorful broth.
Serve traditionally: Pot-au-Feu is traditionally served with the broth in a separate bowl as a soup, followed by the meat and vegetables.

Conclusion

This Arteflame Pot-au-Feu recipe brings a smoky, grilled twist to a classic French dish, infusing the beef and vegetables with rich flavors while preserving the comforting essence of this traditional stew. It's a perfect dish for a cozy family meal or a special gathering.