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Pot au Feu is a Classic Provencal Recipe

Beef · Let’s Eat the World · Main Course · Provencal Recipes · Taste

Pot 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.

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Pot au Feu Casserole Cook'n with Class

Pot au Feu: A Classic Provençal Recipe

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

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.)
    Pot au Feu Casserole Cook'n with Class
  • 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.
    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 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

*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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Let’s Eat the World

Let’s Eat The World - Culinary Experiences for Travel Lovers

Formerly known as Cook’n With Class Uzès, Let’s Eat The World - Culinary Experiences for Travel Lovers continues the tradition of offering exceptional culinary adventures around the globe. Founded by Yetunde Oshodi-Fraudeau, a passionate food and travel expert, Let’s Eat The World builds on the success of the original Cook’n With Class brand, which started in 2007 in Paris. Our cooking classes, taught in English, have introduced countless tourists and locals to the art of French cuisine, from mastering traditional French baking to creating exquisite desserts and exploring bustling French markets.

In 2015, alongside her husband, Chef Eric Fraudeau, Yetunde expanded the Cook’n With Class brand to southern France with the opening of Cook’n With Class Uzès, focusing on Mediterranean and Provencal cuisine. This location quickly gained popularity with its hands-on French market classes and the beloved culinary holiday tour - A Week in Uzès.

In 2020, recognizing the desire for more diverse culinary experiences, Yetunde launched the new brand, Let’s Eat The World - Culinary Experiences for Travel Lovers. This rebranding marks an exciting evolution from a local cooking school to a global culinary adventure brand. Under Yetunde's leadership, Let’s Eat The World now offers a range of experiences, including vacation tours, masterclass workshops, and innovative private online cooking classes that bring the flavors of French, Mediterranean, and Spanish cuisine directly into your home.

Chef Eric Fraudeau serves as the head chef for our Uzès location and acts as the culinary advisor for all of our tours, ensuring that each culinary experience is rooted in authenticity and excellence.

Join us for unforgettable food and wine adventures, whether it's in Uzès, Paris, Seville, Spain, Parma, Italy, or Tbilisi, Georgia, with even more exciting destinations on the horizon. For those who prefer the comfort of their own kitchen, our online cooking classes are the perfect way to experience the flavors of travel from home.

Discover the world through food with Let's Eat The World, and follow us on social media for updates and a behind-the-scenes look at our culinary journeys!

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