BeefMain CourseProvencal RecipesTaste

Recipe for a Classic Pot au Feu for Cold Weather Days in Provence

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

Pot au Feu

Carolyne Kauser-Abbott
This is a very traditional French main meal. Like a stew, pot-au-feu is easy to make, and you can vary the ingredients depending on what you have in the fridge. Traditionally, this dish is served in two courses. The marrow is spread on crusty bread and served with the broth, and then the meat and vegetables are served in the second serving.
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Dish
Cuisine French
Servings 4 people

Equipment

Ingredients
  

  • 2 pieces oxtail or sliced bacon
  • 3 pounds rump roast or small pork roast
  • 1 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 stalks celery (whole) 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.
Keyword Beef, Carrots, Pork, Potatoes
Tried this recipe?Let us know how it was!

More Warming Stew Recipes

Zarzuela Catalan Fish Stew
There seem to be as many versions of Zarzuela out there as there are days in the year! I am adding my version to the collection, enjoy!
Check out this recipe
Zarzula Catalan Fish Stew
Provençal Beef or Bull Stew (Gardiane de Taureau)
A traditional French stew from Provence served with beef or bull meat. Make sure to allow enough time for marinading.
Check out this recipe
Provencal Beef Stew
Pan-Roasted Hake with Chorizo and Chickpea Stew
Hake is a mild, flaky fish that perfectly matches the robust flavours of chorizo and chickpeas' creamy texture. Enjoy this beautiful combination of protein and spices that is sure to impress dinner guests of any kind.
Check out this recipe
Hake Pan-roasted with Chorizo and Chickpeas
Lamb Stew a Daube with Côte du Rhône Red Wine
A Provencal daube is like most stews, easy to prepare and best if left to cook slowly for a long period until the meat is tender.
Check out this recipe
Provencal Daube Lamb Stew Côte du Rhône Wine
.

Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

Tian aux Fruits Baked Fruit in Almond Crust from Provence

Next post

Arles: Feria du Riz Food and Fashion

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).

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating





The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.