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

Print Recipe

Traditionally the stew is served in 2 services. Meat and vegetable first, then the broth and the bread...

• CourseMain Dish
• CuisineFrench, Provencal

Servings	Prep Time
6 people	30 minutes

Cook Time	Passive Time
4 hours	1 hour

Servings Prep Time 6 people 30 minutes

Cook Time Passive Time 4 hours 1 hour

Pot au Feu Print Recipe Traditionally the stew is served in 2 services. Meat and vegetable first, then the broth and the bread... CourseMain Dish CuisineFrench, Provencal Servings Prep Time 6 people 30 minutes Cook Time Passive Time 4 hours 1 hour Servings Prep Time 6 people 30 minutes Cook Time Passive Time 4 hours 1 hour

Ingredients

• 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 head of Garlic
• 10 Black peppercorns
• 6 Cloves
• Salt

Garnishes for serving:

• Cornichon Pickles in vinegar
• Mustard
• fleur de sel

Servings: people

Instructions

1. 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.)

   
2. 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.

   
3. Cook for 3 hours.
4. In the meantime: Peel carrots, turnips, potatoes and reserve. Clean the leeks under cold water, strain and dry them.
5. After 3 hours of cooking add all the vegetables (except the potatoes) and cook for 30 minutes.
6. Add the potatoes and the bones marrow, cook for 30 more minutes and let rest in the saucepan for 1 hour before serving.
7. Serve with pickles, fleur de sel and Dijon mustard and a fresh, crusty bread.

Recipe Notes

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