Light pot-au-feu

The comforting French boiled beef and vegetable dish in a lighter version: lean meat and plenty of vegetables simmered in a fragrant broth. Complete, nourishing and low in fat, it is the classic family winter dish.

Preparation: 20 min  |  Cooking: 150 min  |  Servings: 6  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 229 kcal · 40 g protein · 9 g carbohydrate · 3 g fat

Ingredients

• 800 g of lean beef (shin)
• 4 carrots
• 3 leeks
• 3 turnips
• 2 sticks of celery
• 1 onion
• 1 bouquet garni

Method

1. Put the meat in a large pot of cold water and skim.
2. Add the onion and bouquet garni, and simmer for 1 hour 30 minutes.
3. Add the vegetables and continue for 1 hour.
4. Serve the meat and vegetables with the broth.

Nutritional benefits

Pot-au-feu is naturally balanced: lean meat for protein, plenty of vegetables for fibre and vitamins, all in a light, low-calorie broth. By skimming the fat from the broth (once chilled, the fat is easy to remove), you get a complete, nourishing dish that suits weight loss.

Variations and substitutions

• With chicken (poule au pot) or shank.
• With potatoes for a more substantial dish.
• Broth served as a starter with vermicelli.
• Leftovers turned into a cottage pie.

Storage and making ahead

Keeps for 4 days and can be frozen; store the broth separately. It improves when reheated.

💡 Good to know

Let the broth cool and remove the layer of fat that sets on the surface: you get a clear, lighter broth.

Also read

Discover more high-protein recipes · healthy & balanced recipes · weight-loss recipes · gluten-free recipes · dairy-free recipes.

The foods in this recipe: beef · carrots · leeks · turnips · celery.

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