Beef Main Course Provencal Recipes Taste: Food & Drink

Recipe for a Classic Pot au Feu

Name: Pot au Feu
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Ingredients: 2 Pieces Oxtail or sliced bacon; 3 Pounds Rump Roast or small Pork Roast; 1 Whole Large Onion (peeled and sliced); 3 Medium Leeks (cleaned and sliced); 3 Medium Carrots (peeled and cut in large pieces); 6 Small Turnips (peeled and chopped); 2 Whole Celery stalks (cleaned and sliced); 2 Garlic Cloves (crushed); 1 Bouquet Garni; 1 tbsp Ground Black Pepper; 2 tbsp Herbes de Provence; 2-3 Cups Water; 2-3 Cups White Wine; 6 Small Potatoes (cleaned); 2 Fresh Baguettes

Carolyne Kauser-Abbott — September 17, 2014

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The pot-au-feu is a very traditional Provençal dishes. Pot-au-Feu is literally translated to “pot on the fire”, which is essentially a French stew. Typically, it is made with beef although can easily be made with pork as well. Many countries have a variation on pot-au-feu, as it is typically a way to use low cost (less desirable) cuts of meat. The French pot-au-feu is easy to make, it is really intended to be left on the fire, as more ingredients are added and servings dished out.

Pot au Feu

This is a very traditional French main meal. Like a stew it is easy to make and you can vary the ingredients depending what you have in the fridge.

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Prep Time 20 mins

Cook Time 4 hrs

Total Time 4 hrs 20 mins

Course Main Dish

Cuisine French

Servings people

Ingredients

2 Pieces Oxtail or sliced bacon
3 Pounds Rump Roast or small Pork Roast
1 Whole Large Onion peeled and sliced
3 Medium Leeks cleaned and sliced
3 Medium Carrots peeled and cut in large pieces
6 Small Turnips peeled and chopped
2 Whole Celery stalks cleaned and sliced
2 Garlic Cloves crushed
1 Bouquet Garni
1 tbsp Ground Black Pepper
2 tbsp Herbes de Provence
2-3 Cups Water
2-3 Cups White Wine
6 Small Potatoes cleaned
2 Fresh Baguettes

Instructions

In a large stockpot on high heat cook the oxtail or bacon slightly
Add the meat (beef or pork) and brown on all sides
Add the onion and cook until translucent
Add the leeks, carrots, turnips, celery, garlic, bouquet garni, black pepper, herbes de Provence
Add enough water and white wine to cover the ingredients and bring to a boil
Reduce the heat to simmer and cook partially covered for about 3 hours, until the meat is tender
Skim foam off the surface occasionally
Strain the vegetables from the meat and broth and set-aside for later
Return the meat and broth to the pot and bring to a simmer. Cook partially covered for another hour, add the potatoes after 30 minutes
Remove the meat from the broth, discard the trussing strings and carve
While carving warm the vegetables in the broth for a few minutes until warm
Serve the meat and vegetables along with some crusty bread

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Tags:Beef,Casseroles,Pot au Feu,Stew

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).