Best 4 Recette Pot Au Feu Recipes

Pot au feu is a classic French dish that is perfect for a cold winter day. It is a hearty and flavorful stew made with beef, vegetables, and broth. The beef is typically cut into large pieces and browned before being added to the pot, along with the vegetables. The broth is then simmered for several hours, until the beef is tender and the vegetables are cooked through. Pot au feu is often served with a side of mashed potatoes or bread.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC FRENCH POT AU FEU

Classic French Pot au Feu image

A pot au feu is a classic French dish that is slowly cooked all together as a stew but served separately as three different courses.

Provided by Rebecca Franklin

Categories Dinner Entree Lunch

Time 4h40m

Yield 10

Number Of Ingredients 22

Ingredients

2-pound piece beef shank (with bone)
2-pound piece beef chuck
2 pounds beef ribs
2 pounds large beef marrow bones
2 whole cloves
1 large white onion (peeled)
1 bouquet garni
1 small cinnamon stick
1 teaspoon black peppercorns
2 bay leaves
1 tablespoon coarse sea salt
5 stalks celery (cut into large pieces, plus leaves)
12 medium carrots (peeled and quartered)
8 leeks (washed, cut lengthwise and then into large pieces)
1 1/2 pounds turnips (peeled and quartered)
1 1/2 pounds small new potatoes
1 fresh or day-old baguette (sliced and toasted)
Garnish
Coarse sea salt
Cornichons
Mustard
Horseradish

Steps:

Enjoy!

Nutrition Facts : Calories 1737 kcal, Carbohydrate 68 g, Cholesterol 334 mg, Fiber 8 g, Protein 95 g, SaturatedFat 55 g, Sodium 1418 mg, Sugar 11 g, Fat 120 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g

POT-AU-FEU

Pot-au-Feu image

Provided by Food Network

Categories main-dish

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 pounds boneless hunk of meat, either bottom round, beef rump, or shoulder of beef (chuck roast), tied
2 pounds beef short ribs, cut into pieces
3 to 4 quarts water, chicken or beef stock, or some combination
2 onions, peeled and stuck with cloves
2 carrots, peeled and halved
2 tomatoes, chopped
Bouquet garni wrapped in cheesecloth: parsley sprigs, bay leaf and sprigs of fresh thyme (or dried), 10 whole black peppercorns and 8 cloves peeled garlic
8 carrots, peeled and cut into 1 1/2-inch lengths
4 white turnips, peeled and cut into 1 1/2-inch chunks
8 boiling potatoes, scrubbed clean
2 pounds cabbage, cored and cut into wedges
Salt and freshly ground black pepper
Chopped parsley for garnish
Optional accompaniments: horseradish, cornichons, mustard, parsley vinaigrette or garlic mayonnaise

Steps:

In an 10 to 12 quart stock pot or soup kettle combine beef with short ribs and cover with stock or water by 4 inches. Bring to a boil over moderate heat; as the stock begins to boil, carefully skim all foam and scum from surface and discard. Reduce heat to low, skim again, then add onions, carrots, tomatoes and bouquet garni. Skim again; cover the pot, leaving the lid ajar and simmer as slowly as possible, skimming on occasion. Cook for 2 to hours or until meat is almost tender. Remove meats. Strain the liquid through a sieve lined with dampened double layer of cheesecloth. Discard seasoning vegetables and bouquet garni; remove surface fat. (If you do this on one day, before you finish the dish, store meat and liquid separately.)
Transfer stock to a clean pot. Return the meat to the liquid along with the carrots and turnips. Bring the liquid to a boil, season with salt and pepper and simmer for 30 minutes or until carrots, turnips and meats are tender. Meanwhile boil the potatoes separately (when done, leave in water off heat) and steam cabbage wedges separately for 8 minutes or until just tender.
To serve, degrease the liquid and season with salt and pepper. Remove meat from liquid, discard strings and carve into 1/4-inch slices, remove short rib bones and cut into chunks. Transfer slices of meat, a portion of potatoes, cabbage, carrots, turnips into a deep soup plate. Ladle liquid over the top and garnish with parsley; serve as main course soup.
Or, serve soup liquid first, garnished with parsley and serve meat, vegetables, potatoes and carrots as a second course, accompanied by 1 or more accompaniments and a good French bread.

CLASSIC FRENCH POT AU FEU - CROCK POT OR LE CREUSET

Classic French Pot Au Feu - Crock Pot or Le Creuset image

Pot au Feu is French for "pot on the fire". In other words, a stew or stock pot which is left cooking over the fire. In previous times, it may simply have been a cooking pot which was left over the fire, into which was thrown whatever food and scraps happened to be available. Often the meat was either scraps, or relatively poor cuts which needed a long time to cook in order to be tender. In historical terms, it was a dish for relatively poor people. Today in France, you can buy "pot au feu" meat. Expect this to be meat which reflects the historical background of this dish: relatively inexpensive and inferior cuts, which will soften with long slow cooking. While such meat is quite adequate for a Pot au Feu, feel free to use better cuts if you wish. As a Pot au Feu is historically a stew-like dish of whatever meat and vegetables were available, there are no absolute guidelines about what it should contain. However, in general it will contain beef, some bones (such as ox-tail), vegetables (such as potatoes, carrots, onions, leeks, turnips) and herbs.

Provided by French Tart

Categories Stew

Time 10h40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 kg beef, with bone
300 g lardons or 300 bacon, cut into cubes
4 -6 small onions, peeled
3 garlic cloves, minced
4 medium sized carrots, peeled and left whole
4 leeks, washed and cut in half
4 turnips, peeled
4 large potatoes, peeled & halved
bouquet garni or 1 bay leaf
2 sprigs fresh parsley
1 sprig fresh thyme
200 ml beef stock
all-purpose flour

Steps:

Crock Pot:.
Combine all ingredients with the beef stock and cook on low 8 to 10 hours. Taste and adjust seasonings. Put the beef on platter and surround with the vegetables. Keep warm. Strain broth, skimming off fat, and add the flour - mix well and heat up gently until thickened. Serve separately in a gravy boat. Slice meat and serve accompanied with pickles and horseradish, French bread and butter.
Traditional:.
Brown meat in frying pan, adding salt and pepper. Sprinkle a little flour over the meat while turning over. Place meat into oven proof casserole dish or le Creuset.
Briefly fry bacon, onions & garlic. Add the carrots and then the leeks and beef stock. Bring to the boil. Put everything into a large le Creuset or casserole dish, adding the turnips and potatoes last.
Cook at low temperature (150C/300F) for about 5 hours or until the meat falls of the bone.
Slice meat and serve accompanied with pickles and horseradish, French bread and butter. Serve the thickened jus in a gravy boat.
Notes:.
Depending on the meat being used, a Pot au Feu can be very rich. If you would like a leaner version, prepare it the day before and allow to cook overnight. Once cooled the fat will rise to the surface and it can be skimmed off. The dish can then be re-warmed.
For a Pot au Feu with a Mediterranean flavour, modify the recipe by reducing the amount of meat, increasing the amount of vegetables and adding more herbs.

Nutrition Facts : Calories 2960.2, Fat 266.9, SaturatedFat 110.7, Cholesterol 371.2, Sodium 453.4, Carbohydrate 98.1, Fiber 14.9, Sugar 16.9, Protein 42.8

POT-AU-FEU MENAGERE

Pot-Au-Feu Menagere image

Provided by Nancy Harmon Jenkins

Categories soups and stews, appetizer

Time 2h

Yield 4 servings plus leftovers

Number Of Ingredients 15

Ingredients

6 quarts of water
1 marrow bone
3 pounds brisket
1 pound large carrots peeled and cut into big chunks
1 pound leeks, whites sliced lengthwise, green ends chopped
1 whole onion, peeled
2 whole garlic cloves, peeled
1 large slice (1 inch thick) of celery root or yellow turnip, peeled
1 to 2 tablespoons salt
Freshly ground black pepper to taste
3 leaves of savoy cabbage
4 potatoes, peeled and sliced in two lengthwise
1 1-inch-thick slice of stale bread for each serving
1 cup grated Gruyere cheese
Coarse (kosher) salt, horseradish or mustard as condiments

Steps:

In a 10-quart stock pot, bring water to boil with the marrow bone in. When the water is boiling add the meat. As the gray scum starts to rise, skim it from the surface of the water. Continue skimming periodically until the water is clear. This may take as long as one hour. While skimming, peel and prepare the vegetables.
After stock has cooked one hour and 15 minutes, add carrots, leeks, onion, garlic, celery root or turnip, salt and pepper. Let simmer partly covered for 20 minutes. Then add cabbage leaves and potatoes and continue simmering for 20 minutes or until potato is just tender.
To serve, place a slice of bread in each soup plate. Sprinkle 1/4 cup of Gruyere on each slice. Place hot bouillon with one or two carrot slices and one or two potatoes in a tureen. Ladle hot bouillon over the bread.
As a second course, serve the meat surrounded with the vegetables. Pass a small bowl of coarse salt; Americans may prefer to serve horseradish or mustard.

Tips:

Choose high-quality beef for your pot-au-feu. Look for meat that is well-marbled and has a good amount of fat.
Use a variety of vegetables in your pot-au-feu. This will add flavor and texture to the dish.
Don't be afraid to experiment with different herbs and spices. This is a great way to personalize your pot-au-feu.
Cook the pot-au-feu over low heat for a long period of time. This will allow the flavors to develop and the meat to become tender.
Serve the pot-au-feu with a variety of accompaniments, such as bread, potatoes, or rice.

Conclusion:

Pot-au-feu is a classic French dish that is perfect for a cold winter day. It is a hearty and flavorful stew that is made with beef, vegetables, and herbs. Pot-au-feu is a relatively easy dish to make, but it does require some time to cook. However, the results are definitely worth the wait. So next time you are looking for a comforting and delicious meal, give pot-au-feu a try.