What is a traditional French pot-au-feu made of?

What is pot-au-feu made of? The iconic French dish pot-au-feu, or "pot on the fire," is a stew composed of meat — typically an assortment of beef cuts — along with carrots, potatoes, and an array of other vegetables .

What is pot-au-feu in english?

Pot-au-feu (/ˌpɒtoʊˈfɜːr/, French: [pɔt‿o fø]; lit. ' pot on the fire ') is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (bouillon) and then the meat (bouilli) and vegetables.

What are some fun facts about pot-au-feu?

Fun fact: pot au feu in French translates roughly to 'pot on the fire' . Now, while pot-au-feu is deeply rooted in French cuisine, we'd argue that many cultures around the world have a simmered meat and veggie dish in their cultural food lexicon.

What does pot-au-feu taste like?

It's a beef and vegetable stew, similar to the traditional American beef stew, but made with much higher quality meat and vegetables. As a result, the taste of pot-au-feu is rich and hearty but not overwhelming .

Why is pot-au-feu important in France?

The Quintessential Family Meal of France Pot-au-feu is a slowly simmered meat and vegetable dish that appears on most home tables in France. Pot au Feu, which literally translates to 'pot in the fire', started its life in working-class homes as a way to make less expensive cuts of beef more tender and palatable .

What does feu mean in English?

Fire is the hot, bright flames that come from something that is burning. The fire destroyed the forest.

What does feu mean in French?

feu noun. fire, light, heat, flame, bonfire . Similar Words. feu noun.

Is Pho based on pot-au-feu?

While most historians agree that pho was invented in the late 19th and early 20th Century in northern Vietnam during French colonial times, its origins are murky. Some believe pho was an adaptation of the French one-pot beef and vegetable stew pot-au-feu , which shares a phonetic similarity to "phở".

Who is the owner of pot-au-feu?

Bob Burke , founder and owner, Pot au Feu Restaurant/Independence Trai.

Can you freeze pot-au-feu?

Depending on how much you make, this recipe can yield several meals: Leftovers freeze well (I've even frozen the broth), or you can use them in the following ways: Serve leftover meat cold the next day with a salad. Use the broth as a base for other sauces and soups. Add pasta to the broth.

What is Canada's national food?

What is Poutine ? Poutine is Canada's national dish, which usually consists of french fries topped with cheese curds and hot gravy.

What is France's signature dish?

Considered a national dish of France, pot-au-feu has no definitive recipe, and many regions of France have their own versions.

What is the national dish of America?

The United States does not officially have a designated national dish, but hamburgers and Apple Pie are unofficial national dishes of USA due to their popularity and widespread consumption across the country.

What is the background of pot-au-feu?

Pot-au-feu's origins are somewhat obscure. Although the Romans are known to have made something similar, the earliest reference to it does not appear until the 12th century; even then, the details are sketchy. What is certain, however, is that, in these early days, it was a humble dish, eaten mainly by the poor.

Classic pot-au-feu recipe (Quebec's boiled beef & vegetable stew) (2024)

By Author Marie-Noël Ouimet

Posted on Published: 23 September 2021- Last updated: 22 October 2023

JUMP TO RECIPE >>

Here’s the traditional recipe for pot-au-feu, also known as “bouilli” in French (boiled) made with beef, salted lard and a ton of fresh vegetables.

It’s the perfect comfort recipe for enjoying the bounty of vegetable harvests at the market or coming from your own garden.

This recipe of boiled beef and vegetables is a family recipe, one we’ve been cooking for as long as I can remember, as our grandmothers and mothers used to prepare it.

Classic pot-au-feu recipe (Quebec's boiled beef & vegetable stew) (1)

In this article

Tips for making this pot-au-feu recipe a success
- Which cuts of beef to choose for a pot-au-feu?
- What vegetables should you choose for a pot-au-feu?
- To obtain a lighter broth
- What to serve it with?
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Tips for making this pot-au-feu recipe a success

Which cuts of beef to choose for a pot-au-feu?

Classic pot-au-feu recipe (Quebec's boiled beef & vegetable stew) (2)

Bouilli recipes are brilliant for their simplicity: meat simmered for a long time with vegetables and little seasoning.

And yet, the choice of meat is crucial, as it is the meat that gives the broth its flavor.

What vegetables should you choose for a pot-au-feu?

Classic pot-au-feu recipe (Quebec's boiled beef & vegetable stew) (3)

A wide variety of vegetables can be added to a pot-au-feu, but here are the ones most often found in the classic version:

leek;
turnip;
carrots;
potatoes;
beans (green or yellow);
kale;
celery;
onions.

To obtain a lighter broth

Classic pot-au-feu recipe (Quebec's boiled beef & vegetable stew) (4)

For a healthier version, you can prepare the broth the day before.

To prepare the broth, sear the meat before covering with water, adding the salted lard and let it simmer for a few hours.

Then, simply reserve the meat from the broth in a separate container and refrigerate.

The next day, degrease the broth before reheating it and put the meat back in with the vegetables.

What to serve it with?

Marinated beet can be served with the pot-au-feu, accompanied by freshly baked bread.

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Traditional beef and vegetable stew (pot-au-feu)

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours 30 minutes

The traditional beef and vegetable stew recipe also known as pot-au-feu or French stew

Ingredients

4 or 5 pound pieces of beef (bone-in blade roast, chuck or shank) *
A little olive oil to sear the meat
1 pound streaky salted lard
1 cabbage, cut in pieces
The white of a leek, cut in pieces lengthwise
1 turnip, cut into large pieces
5 potatoes
Green beans (tied into small bundles with butcher's twine)
2 large onions
A bay leaf
A sprig of thyme
2 - 3 Tbsp beef broth concentrate (ex Bovril)
Salt pepper

Instructions

In a large casserole, heat a little olive oil.
Season the beef cuts with salt and pepper.
When the oil is hot, sear the pieces of meat (except the lard) on both sides.
When the meat is nicely colored, set aside.
Turn down the heat. Pour a little water in the casserole and scrape with a wooden utensil to remove the juices.
Put back the pieces of meat, the salted lard and cover with water.
Add 2 Tbsp of beef stock concentrate to the pot.
Bring to a boil, turn down the heat and simmer for 2 hours (see note **). During this time, skim the broth a few times.
Add the vegetables, thyme and bay leaf. Add salt and pepper. Cover and simmer for another 2 hours. After one hour, adjust the seasoning and add the remaining tablespoon of beef stock concentrate if needed.

Notes

* Choose a variety of beef cuts, some fatty and some gelatinous. A piece with a marrow bone will also add a lot of taste to the broth.

** For a healthier version, you can do this step the day before. Reserve the meat, strain the broth to remove impurities and refrigerate. The next day, degrease the broth before reheating it and putting the meat back in and continuing with step 9.

Serve with marinated beets and a loaf of bread to dip in the broth.

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