Pot au Feu is a Classic Provencal Recipe
Beef · Let’s Eat the World · Main Course · Provencal Recipes · TastePot au Feu is a French recipe that you should have in your repertoire. A bit like a pot roast, it requires 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!
For some of our favourite recipes, explore the full Cook’n With Class recipe index. If you share one of these recipes on social media, please use the hashtag #AlwaysCooknWithClass so we can see what you made.
Sign up for a Cook’n with Class hands-on cooking class in Uzès or our original location in Paris. Use code PERFPROV10 when you book to get 10% off any regular workshop or culinary week—it’s a vacation for food lovers.
Pot au Feu: A Classic Provençal Recipe
Ingredients
- 300 g (10 oz) beef brisket
- 300 g (10 oz) chuck steak
- 300 g (10 oz) thick beef ribs
- 6 bone marrow about 7 cm or 3 inches long
- 2 leeks
- 6 carrots
- 3 big potatoes
- 3 big turnips
- 1 small cabbage
- 2 sticks celery
- a few stems parsley
- bouquet garni (bay leaves, thyme...)*
- 2 onions
- 1 small garlic head
- 10 black peppercorns
- 6 cloves
- salt
Garnishes for serving:
- cornichons (pickles)
- mustard
- fleur de sel
Instructions
- Cut one of the onions in half; don’t peel. In a nonstick frying pan, ”burn” the onion. (The colour needs to be dark, like charcoal. This won’t give flavour, but it will give a dark colour to your broth.)
- In a very large, heavy-bottom casserole, add the meat (not the bone 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.
- 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 bone marrow, cook for 30 more minutes and let rest in the saucepan for 1 hour before serving.
- Serve with pickles, fleur de sel, Dijon mustard, and a fresh, crusty bread.
Notes
From Nice: Chateau de Cremat and Chateau Ste Roseline Wine Tour
Venture into the scenic vineyards of Nice on a delightful 6.5-hour tour that showcases the art of winemaking and culinary delights. Start at the stunning Château de Cremat, nestled in the hills, where you’ll enjoy a guided tour and sample exquisite wines. Next, visit the historic Château Sainte-Roseline, where you can explore its beautiful estate and taste renowned crus.
Book this ExperienceLegal
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 InformationAffiliate 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.
Related Provence Articles
Easy Chicken Casserole with a Provencal Twist
Porcini-Rubbed Steak and the Mixed Grill BBQ
A Recipe Variation for Deconstructed Chicken Pot Pie
Pissaladière a Delicious Flatbread Recipe from Provence
No Comment