Pot-au-Feu Recipe

Pot-au-Feu, a traditional French beef stew, is a classic dish that has been enjoyed for generations. This comforting and hearty stew is perfect for a cozy winter night or a special family gathering. The name Pot-au-Feu, which translates to "pot on the fire," comes from the cooking method of simmering the ingredients in a pot over low heat for an extended period of time, allowing the flavors to meld together and create a rich and savory dish.

Originally a peasant dish, Pot-au-Feu has e...

Originally a peasant dish, Pot-au-Feu has evolved over the years to become a staple in French cuisine. The dish typically consists of beef, root vegetables, and aromatic herbs, all simmered together to create a flavorful and filling stew. The slow cooking process allows the meat to become tender and the vegetables to absorb the delicious broth, resulting in a wholesome and satisfying meal.

While there are many variations of Pot-au-Feu, the basic components remain the same. In addition to the beef and vegetables, the broth is a key element of this dish. It is traditionally made with a combination of water, beef stock, and aromatic herbs such as thyme, bay leaves, and parsley, which infuse the stew with a wonderful depth of flavor.

Whether you're a seasoned cook or new to French cuisine, making Pot-au-Feu at home is a rewarding experience. The process of simmering the ingredients slowly on the stovetop fills your kitchen with the most enticing aromas, and the end result is a dish that is both delicious and comforting. Plus, Pot-au-Feu is incredibly versatile and can be adapted to suit your tastes and dietary preferences, making it a great option for both meat lovers and vegetarians alike.

This timeless French dish has stood the test of time for good reason. Its simple yet robust flavors and nourishing qualities make it a beloved comfort food that has been passed down through the generations. So, if you're looking to bring a taste of France into your home, give Pot-au-Feu a try and experience the warmth and tradition of this delightful stew.

3 onions, peeled and left whole
3 whole cloves
4 large leeks, white and pale green parts cut into 2 1/2-inch pieces
4 carrots, peeled and halved crosswise
6 ribs celery, halved crosswise
1 head garlic, unpeeled and halved
4 pounds boned beef chuck roast
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves
1 teaspoon kosher salt
1 teaspoon whole black peppercorns
12 cups beef stock
6 turnips, peeled and quartered
1 pound rutabagas, peeled and cut into eighths
4 parsnips, peeled and cut into 2-inch pieces
1 ½ pounds small potatoes, scrubbed
2 pounds smoked country sausage
salt and ground black pepper to taste

Information

Prep Time: 30 mins
Cook Time: 4 hrs 30 mins
Total Time: 5 hrs
Servings: 16
Yield: 16 servings

Pierce each whole onion with a clove. Place onions, 2 leeks, 2 carrots, 3 celery ribs, and garlic in a large pot. Set roast on top of the vegetables. Wrap parsley, thyme, and bay leaves in a moistened piece of cheesecloth and tie into a bundle. Add the cheesecloth bundle, salt, and peppercorns to the pot.

Pour beef stock over the roast and vegetables. Bring to a boil. Reduce heat to low. Cover partially and simmer, skimming occasionally, until roast is very tender, about 2 1/2 hours.

Transfer roast to a large bowl and cover. Strain broth, discarding solids, and return it to the pot. Boil over high heat until reduced to 8 cups, about 45 minutes. Skim off the fat.

Stir remaining 2 leeks, 2 carrots, and 3 ribs celery into the reduced stock. Add turnips, rutabagas, and parsnips. Cover and simmer over low heat until vegetables are just tender, about 30 minutes. Add potatoes. Cover and simmer until potatoes are tender, about 40 minutes more. Add sausage; simmer until heated through, 5 to 10 minutes. Season the broth with salt and pepper.

Slice the roast across the grain into 6 to 8 slices. Ladle the broth into shallow bowls. Plate roast, sausage, and vegetables on a separate platter.

Nutrition

562 cal.

Total Fat: 32g
Saturated Fat: 12g
Cholesterol: 90mg
Sodium: 1161mg
Total Carbohydrate: 35g
Dietary Fiber: 7g
Total Sugars: 13g
Protein: 33g
Vitamin C: 63mg
Calcium: 144mg
Iron: 5mg
Potassium: 1188mg

How to Make Pot-au-Feu - A Step-by-Step Guide

Ingredients

Information

Nutrition

562 cal.

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