Best Pot Au Feu Stew Recipes

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 STEW

Pot-au-Feu Stew image

Pot-au-feu fills the kitchen with the unmistakable aroma of simmering root vegetables. Almost any combination of meat and vegetables can be used, but aim for lean, flavorful cuts of meat and vegetables such as carrots and parsnips that make the broth extra sweet. This dish also makes the perfect leftover lunch or snack. Cold months are perfect for pot-au-feu, which means "pot on fire" in French.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 11

Ingredients

1 pound beef tenderloin, trimmed of fat and cut into 1/4-inch-thick slices
6 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
2 medium carrots, peeled, sliced crosswise 1/2 inch thick on the diagonal, and quartered
1 small rutabaga (about 1 pound), peeled, sliced crosswise 1/2 inch thick on the diagonal, and quartered
2 parsnips, pared, sliced crosswise 1/2 inch thick on the diagonal, and quartered
1 large leek, white part only, quartered
2 celery stalks, peeled, sliced crosswise 1/2 inch thick on the diagonal, and quartered
Kosher salt and freshly ground black pepper
1 sprig of fresh thyme
1 sprig of fresh rosemary
1 sprig of fresh parsley

Steps:

In a large, heavy stockpot over medium heat, brown the meat. Add the chicken stock, vegetables, and herbs and bring to a simmer, about 20 to 30 minutes, until the vegetables are fork-tender. Raise the heat if necessary to maintain the simmer.
Using a slotted spoon, remove the meat to a cutting board. Spoon the vegetables among 4 large shallow bowls. Ladle some broth into each bowl. Slice the meat into 8 slices and spoon 2 slices into each bowl.