Pot-au-feu is a French beef stew. The cuts of beef and the vegetables involved vary, but a typical pot-au-feu contains:

low-cost cuts of beef that require cooking for long periods;

some kind of cartilaginous meat, such as oxtail and marrowbone;

vegetables: mainly root vegetables like carrots, turnips, celery, onions but also white cabbage and leeks;

spices: bouquet garni, salt, black pepper and cloves.