French Pot-Au-Feu Recipe

March 20, 2023 Post a Comment

Description

Pot-au-feu is a classic French dish that can be found in many bistros and homes across the country. The name literally translates to “pot on the fire” and is a slow-cooked stew made with beef, vegetables, and herbs. It’s a dish that is often served in a large pot and usually shared among family and friends. This traditional recipe captures the essence of French cuisine and creates a flavorful, comforting meal. The ingredients are simple, but the flavor is anything but. It’s a great way to introduce yourself to French cooking and to share a meal with family and friends.

Prep Time

Preparing the pot-au-feu takes some time, but it’s worth it. The beef should be browned over medium heat and the vegetables should be chopped and diced before they are added to the pot. Once everything is in the pot, the stew should be simmered over low heat for at least two hours. This is a great dish to make ahead of time and reheat when you’re ready to serve. It also freezes well, so you can make a big batch and freeze the leftovers for future meals.

Cook Time

The pot-au-feu should be cooked over low heat for at least two hours. This gives the beef and vegetables time to cook slowly and for the flavors to develop. The longer the stew simmers, the more tender the beef will be. The pot-au-feu can also be cooked in a slow cooker for up to 8 hours on low heat.

Ingredients

2 pounds beef (chuck, short ribs, or brisket)

2 tablespoons olive oil

3 carrots, peeled and chopped

3 celery stalks, chopped

2 onions, chopped

1 turnip, peeled and chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

2 quarts beef stock

Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the beef and brown on all sides. Remove the beef from the pot and set aside.

2. Add the carrots, celery, onions, turnip, garlic, thyme, rosemary, and bay leaves to the pot and cook until the vegetables are softened, about 5 minutes.

3. Return the beef to the pot and pour in the beef stock. Bring the mixture to a simmer and reduce the heat to low. Simmer for 2 hours, or until the beef is tender.

4. Remove the bay leaves and season to taste with salt and pepper. Serve the pot-au-feu in bowls with crusty bread.

Equipment

To make this dish, you will need a large pot or Dutch oven and a wooden spoon. A slow cooker can also be used.

Notes

This recipe can be easily doubled or tripled to serve a larger group. You can also add other vegetables such as potatoes, parsnips, or mushrooms to the pot-au-feu.

Nutrition: Per Serving

Calories: 429

Fat: 21g

Carbohydrates: 12g

Protein: 41g

Sodium: 717mg

Fiber: 3g

Recipe Tips

To make this dish even more flavorful, add a few tablespoons of red wine to the pot. This will give the stew a rich, deep flavor. You can also add some diced tomatoes to the pot for added flavor and nutrition. If you’re serving the pot-au-feu to vegetarians, you can omit the beef and substitute vegetable stock for the beef stock.

If you’re looking for a heartier meal, you can add potatoes or other root vegetables to the pot-au-feu. This will make the stew more filling and will stretch it further. Serve the pot-au-feu with a side of crusty bread to soak up all the flavorful broth. This is a great meal to serve to a large crowd or to freeze for future meals.