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Pot au Feu Provencal Recipes

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.
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Course Main Dish
Cuisine French
Servings 4 people


  • 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


  • 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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