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Pot au Feu is a Classic Provencal Recipe

Pot au Feu is a French recipe that you should have in your repertoire. A bit like a pot roast you need a large casserole a selection of meat, a few root vegetables and an afternoon. Once you have done the initial prep work, this meal pretty much cooks itself. Warning: tempting, delicious aromas will fill your home!

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Pot au Feu Casserole Cook'n with Class

Pot au Feu

Carolyne Kauser-Abbott
Traditionally the stew is served in 2 services. Meat and vegetables first, then the broth and the bread...
Prep Time 30 minutes
Cook Time 4 hours
Total Time 5 hours 30 minutes
Course Main Dish
Cuisine French, Provencal
Servings 6 people


  • 300 g (10 oz) Brisket
  • 300 g (10 oz) Chuck Steak
  • 300 g (10 oz) Thick Beef Ribs
  • 6 Bone Marrow about 7cm or 3 inches long
  • 2 Leeks
  • 6 Carrots
  • 3 big Potatoes
  • 3 big Turnips
  • 1 small Cabbage
  • 2 Celery sticks
  • a few stems Parsley
  • bouquet garni (bay leaves, thyme...)*
  • 2 Onions
  • 1 small garlic head
  • 10 Black peppercorns
  • 6 Cloves
  • Salt

Garnishes for serving:

  • Cornichon Pickles in vinegar
  • Mustard
  • fleur de sel


  • Cut one of the onion in half, don’t peel. In a nonstick frying pan, ”burn” the onion. (The colour needs to be dark like a charcoal. This won’t give flavour, but will give a dark colour to your broth.)
    Pot au Feu Casserole Cook'n with Class
  • In a very large, heavy-bottom casserole, add: Meats, (not the bones marrow) the burned onion, the other onion cut in half and poked with the cloves, the garlic head cut in half, bouquet garni, parsley, celery, black peppercorns, salt and cover with water, start the cooking, as soon as it starts boiling, lower the heat to a simmer and skim any foam that is floating.
    Pot au Feu Casserole Cook'n with Class
  • Cook for 3 hours.
  • In the meantime: Peel carrots, turnips, potatoes and reserve. Clean the leeks under cold water, strain and dry them.
  • After 3 hours of cooking add all the vegetables (except the potatoes) and cook for 30 minutes.
  • Add the potatoes and the bones marrow, cook for 30 more minutes and let rest in the saucepan for 1 hour before serving.
  • Serve with pickles, fleur de sel and Dijon mustard and a fresh, crusty bread.


*According to Wikipedia, There is no generic recipe for bouquet garni, but most French recipes include thyme, bay leaf and parsley.
Keyword Beef, Carrots, Potatoes
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