Classic French Pot Au Feu: Hearty Beef Stew
Indulge in the warmth and comfort of Classic French Pot Au Feu, a traditional dish that has stood the test of time. Historical roots trace back to humble beginnings, where scraps of meat and vegetables were slowly simmered to create a nourishing meal. Today, this savory stew features tender cuts of beef combined with an array of vibrant, fresh vegetables, creating a fragrant, mouthwatering dish perfect for fall evenings. As the stew cooks, the flavors meld together beautifully, resulting in a rich broth that's both hearty and fulfilling. Serve it with boiled or fried potatoes for a complete meal that will delight family and friends alike.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
beef with bone
3 lbs (cut into large chunks)
bacon
11 ounces (cut into stripes)
white pearl onions
10 (peeled)
garlic cloves
3 (chopped)
carrots
4 medium (peeled and cut into 4 cm cubes)
leeks
2 (washed and cut into 1 cm rings)
tomatoes
5 (chopped and peeled (about 1 cup))
all-purpose flour
to taste (for dusting)
beef stock
4 cups (homemade or store-bought)
Instructions
1
In a large frying pan over medium heat, brown the beef with salt and pepper. Lightly sprinkle flour over the beef, turning to coat evenly. Transfer the browned beef to a large oven-proof casserole or slow cooker.
2
In the same pan, briefly fry the bacon strips until crispy, then add the pearl onions and minced garlic, cooking until softened. Next, add the chopped carrots, leeks, and tomatoes, stirring to combine.
3
Pour in the beef stock and bring the mixture to a boil. Once boiling, pour the entire mixture over the beef in the casserole or slow cooker.
4
Cover and cook at a low temperature (150 degrees Celsius) for about 5 hours or until the beef is fork-tender and easily pulls apart.
5
Once cooked, remove the beef and vegetables from the pot. Serve hot alongside boiled or fried potatoes, and offer mustard and coarse salt on the side for an added kick.
6
For a richer flavor, prepare Pot Au Feu a day in advance and refrigerate overnight. Skim off any solidified fat before reheating and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic French Pot Au Feu?
It is a traditional, hearty beef stew with historical roots tracing back to humble beginnings where meat and vegetables are slowly simmered.
What cut of meat is used in this recipe?
The recipe calls for 3 lbs of beef with bone, cut into large chunks.
Why should I use beef with bone?
Using beef with bone adds depth and nutrients to the broth during the long simmering process.
How much bacon is needed?
You will need 11 ounces of bacon cut into strips.
How long does the Pot Au Feu need to cook?
It should be cooked for about 5 hours or until the beef is fork-tender.
What is the recommended cooking temperature?
The stew should be cooked at a low temperature of 150 degrees Celsius.
Can I use a slow cooker for this recipe?
Yes, the instructions mention that you can use either an oven-proof casserole or a slow cooker.
How should the beef be prepared before simmering?
The beef should be browned in a frying pan with salt and pepper and lightly dusted with flour.
What is the purpose of the flour in this recipe?
The flour is used to coat the beef evenly while browning to help thicken the stew.
What kind of onions are used?
The recipe uses 10 peeled white pearl onions.
How many garlic cloves are required?
You should use 3 chopped garlic cloves.
How should the carrots be prepared?
The carrots should be peeled and cut into 4 cm cubes.
How many carrots are needed?
The recipe requires 4 medium carrots.
How should the leeks be cut?
The leeks should be washed and cut into 1 cm rings.
How many tomatoes are used?
Use 5 tomatoes, which should be chopped and peeled.
What type of stock is used?
The recipe calls for 4 cups of beef stock, which can be homemade or store-bought.
Do I need to boil the stock before adding it to the beef?
Yes, you should pour in the beef stock with the vegetables and bring the mixture to a boil before adding it to the beef.
How do I know when the beef is done?
The beef is done when it is fork-tender and easily pulls apart.
What are the suggested side dishes?
It is recommended to serve the stew with boiled or fried potatoes.
Are there any suggested condiments?
Yes, offer mustard and coarse salt on the side for an added kick.
Can I make this dish in advance?
Yes, preparing it a day in advance and refrigerating it overnight results in a richer flavor.
How do I handle the fat in the stew?
If prepared in advance, you can skim off any solidified fat from the surface before reheating.
What season is this dish perfect for?
The recipe describes it as a fragrant, mouthwatering dish perfect for fall evenings.
Should I brown the bacon?
Yes, the bacon strips should be briefly fried until they are crispy.
How do I prepare the tomatoes?
The tomatoes should be peeled and chopped to yield about 1 cup.
What equipment is needed for the first step?
A large frying pan over medium heat is used for browning the beef.
Is this a traditional French recipe?
Yes, Pot Au Feu is a classic French dish known for being a nourishing meal.
What is the first vegetable added to the pan?
After the bacon is crispy, you add the pearl onions and minced garlic.
Can I use store-bought stock?
Yes, the recipe accepts both homemade and store-bought beef stock.
What is the final serving temperature?
The beef and vegetables should be served hot.