What is a traditional French 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 the national dish of pot-au-feu?

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. The dish is familiar throughout France and has many regional variations.

Why is pot-au-feu special?

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 . Think the original crockpot. The long slow cooking resulted in 2 dishes: a clear nourishing broth and a rich meal of beef and vegetables.

Is pot-au-feu the same as bulalo?

Pot au feu is similar to the Spanish cocido and the Filipino bulalo; however, leeks are used instead of onions, and turnips are added for sweetness . It is also served with hot mustard and gherkins on the side.

What region did pot-au-feu originate from?

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.

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".

What is the dish of Oregon?

Originally Answered: What is the signature or unique food/dish of Oregon? Dungeness crab and salmon . We have Dungeness crab which is about the best crabmeat going anywhere. We're known for salmon.

Can you freeze pot-au-feu?

We are used to eat it as a soup… once again, your choice!! You can either keep the rest in the fridge to eat the day after or freeze it , it will be nice to serve for dinner on a cold winter night when you don't feel like cooking.

What is Portugal's national dish?

Bacalhau The national dish of Portugal, bacalhau is dried and salted codfish, which is usually soaked in milk or water before cooking. The Portuguese have been eating bacalhau since the 16th century when their fishing boats brought it back from Newfoundland.

What is the oldest perpetual stew?

In Krung Thep Maha Nakhon (Bangkok), there is an award-winning restaurant called Wattana Panich, where you can order and then eat a beef and goat soup that is 49 years old .

What is the French national dish?

The national dish of France is Pot-au-Feu and is a classic comfort dish prepared using stewed meats and vegetables.

What wine goes with pot-au-feu?

And I recommend only one wine with the pot-au-feu: a quality red Burgundy . You need a solid, mature wine with a certain length in the mouth...

What vegetables are best in a hotpot?

Hot Pot Ingredient List. Hearty and leafy, look for greens that retain texture after cooking like bok choy, watercress, snow pea leaves, Napa cabbage, Chinese spinach, gai lan and green onions . Look for daikon, carrots, small potatoes and either cut into cubes or thinly sliced.

When was pot-au-feu made?

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: 15 March 2024

Discover our beef and vegetable stew recipe, a traditional Quebec recipe also known as “bouilli de légumes” or “pot-au-feu”.

It’s a comforting dish that celebrates the abundance of the vegetable harvest. Here’s how to prepare this classic recipe from Quebec cuisine, with the know-how passed down by our grandmothers and mothers.

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 this section for a lighter broth). 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

Meat: 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.

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

Tips for making this beef and vegetable pot-au-feu recipe a success

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

In this article

Choosing the Right Cuts of Meat

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

For your beef stew to have that characteristic rich and deep flavor, opt for various gelatinous beef cuts such as:

A beef chuck roast, even better with a bone;
The chuck shoulder, ideal for its tenderness;
A beef shank to enrich the broth with deep flavors.

Here are a few examples of the cuts of beef I like to use to make boiled beef:

a bone-in chuck roast;
beef chuck;
a beef shank.

And to complete, salted pork is essential for achieving that authentic taste that makes our beef stew recipe famous.

Variety of Vegetables for a Colorful and Nutritious Vegetable Stew

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

A wide variety of vegetables can be added to pot-au-feu; here are the ones most often found in the classic recipe:

Leeks and turnips for their subtle flavors.
Carrots and potatoes for texture and creaminess.
Green or yellow beans, green cabbage, celery, and onions for a touch of crunch and freshness.

These vegetables are carefully selected to create a perfect balance between flavors and nutritional benefits, making this vegetable stew a healthy choice for the whole family.

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To obtain a lighter broth

Classic pot-au-feu recipe (Quebec's boiled beef & vegetable stew) (5)

For those who would like a less fatty broth, it is possible to prepare it in advance. This way, you can degrease it before continuing with the cooking of the stew.

To do this, follow the first steps of the recipe: brown the meat, add water and salted pork, then let it simmer.

At the end of cooking, refrigerate the meat and broth separately.

The next day, or after several hours, the fat will have solidified on the surface of the broth. You can then remove it, reheat the broth, and continue by adding the vegetables and meat.

Suggested Accompaniments

Serve your stew with marinated beets and a good fresh bread.

The vinegary and salty pickles will complement the robust flavors of the beef and vegetable stew.

Recommended Equipment to Make This Recipe

Puricon 5.5 Quart Enameled Cast Iron Dutch Oven |Amazon*

Stainless Steel Skimmer Strainer | Amazon*

OXO Good Grips 3-Piece Utensil Set |Amazon*

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