Vegetable Stew (Pot-Au-Feu)

Ingredients

• 1 largecarrot, peeled and roughly chopped
• 1 cup (240 ml)turnip, peeled and roughly chopped
• 1 cup (240 ml)celeriac, peeled and roughly chopped
• 1 cup (240 ml)green beans, trimmed
• 6Brussels sprouts, stemmed and halved
• 4baby onions, peeled
• 5 clovesgarlic, peeled
• 2bay leaves
• 1 sprigthyme
• 1/2 tablespoonsea salt
• 1 can (425 g; 15 oz)butter beans
• 2cloves
• 10coriander seeds (optional)
• 1.4 L (6 cups)water
• to tasteextra virgin olive oil
• to tastefreshly ground black pepper

Instructions

1. 1

   Simmer the vegetables

   Put all the ingredients except the butter beans and extra virgin olive oil in a large pot. Bring to the boil, cover, then reduce the heat to a simmer and cook for 25 minutes.

2. 2

   Add the beans

   Stir in the butter beans and cook for a further 10 minutes.

3. 3

   Season the broth

   Turn off the heat and remove the bay leaves. Taste and add more salt if needed.

4. 4

   Serve the stew

   Ladle into bowls and drizzle with a little olive oil. Season with freshly ground pepper.

What is vegetable pot-au-feu?

Pot-au-feu is a classic French one-pot dish traditionally built around meat simmered with vegetables and aromatics. This version leaves out the meat and uses butter beans to make the vegetable broth more substantial.

Root vegetables, green beans and Brussels sprouts bring a range of textures, while thyme, bay, cloves and coriander scent the cooking liquid. The simple method lets those flavours mingle in one pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 176 calories, 8g protein, 30g carbs, 4g fat.

The carrots, turnip, celeriac and beans provide most of the carbohydrates, while the butter beans also contribute protein. Olive oil supplies most of the fat; serve a bowl alongside a green salad or another non-starchy vegetable for a balanced plate.

Choosing and preparing the vegetables

Root vegetables: Cut the carrot, turnip and celeriac into roughly similar pieces so they cook at a similar pace. Smaller pieces will soften sooner, so keep an eye on them as the pot simmers.

Greens and onions: Trim the green beans and halve the Brussels sprouts as directed. Keeping the baby onions whole helps them hold their shape in the broth.

Building the broth

Aromatics: Bay leaves, thyme, garlic, cloves and optional coriander seeds infuse the water as it simmers. Remove the bay leaves before serving, and take care not to leave a whole clove in an individual bowl.

Salt: The recipe adds salt before cooking, then calls for a final taste. Check the broth after the beans have been added and adjust only if it needs it.

When to add the butter beans

Timing: The vegetables cook for 25 minutes before the beans go in, then the stew simmers for another 10 minutes. This later addition gives the vegetables a head start and warms the beans through.

Texture: Keep the pot at a gentle simmer rather than a vigorous boil. Check that the larger pieces of root vegetable are tender before serving.

Serving the stew

Finish: Ladle the vegetables and broth into bowls, then add a small drizzle of extra virgin olive oil and freshly ground pepper. Taste the broth once more before bringing it to the table.

On the side: Serve with crusty bread to soak up the broth, or offer a simple green salad for a fresh contrast.

How to manage the timing

The stated cooking time is 35 minutes: 25 minutes for the vegetables, followed by 10 minutes with the butter beans. Allow a little extra time for peeling and chopping before the pot goes on the heat.

Prepare the ingredients before starting the simmer so you can add the beans on schedule and keep track of the cooking.

Recipe notes & tips

• Cut the root vegetables into similar-sized pieces to help them cook evenly.
• Keep the pot at a gentle simmer so the vegetables soften without breaking apart too quickly.
• Rinse and drain the butter beans before adding them if they are packed in a salty liquid.
• Taste the broth before adding extra salt, especially if your beans are salted.
• Fish out the whole cloves before serving if you spot them in the pot.

Variations

• Add potatoes: Include peeled, chopped potatoes with the other vegetables and check that they are tender before serving.
• Use another bean: Replace the butter beans with an equal amount of another cooked white bean.
• Change the herbs: Swap the thyme for a small sprig of rosemary for a different aromatic note.
• Add greens: Stir in a handful of spinach near the end and cook until just wilted.
• Make it peppery: Add extra freshly ground black pepper at the table.

Common mistakes to avoid

• Cutting uneven pieces: Large chunks take longer to soften; keep the root vegetables roughly similar in size.
• Boiling too hard: A rolling boil can break up the vegetables; lower the heat once the pot reaches the boil.
• Adding the beans too early: They may soften more than intended; follow the 25-minute vegetable simmer first.
• Skipping the final taste: The broth may need more seasoning; check the salt after cooking.
• Leaving in the bay leaves: They are not pleasant to eat; remove them before ladling the stew.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the broth has reduced.

Frequently asked questions