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Classic French Pot-au-Feu
A traditional French stew originating from the 17th century, pot-au-feu is a hearty and comforting dish made with a variety of meats and vegetables. The name literally translates to 'pot on the fire,' which refers to the slow-cooked nature of the stew. This recipe is perfect for a cold winter's day and serves 4-6 people. The dish is served in two courses, with the broth and vegetables served first, followed by the meats and a side of mustard and pickles.
Time Cook
30
Level
Intermediate
Calories
800
Allergens
Gluten, Sulfites
Ingredients
1 pound
Beef Shin
200 Calories
1 pound
Pork Belly
300 Calories
2 pounds
Chicken Thighs
400 Calories
4 medium
Carrots
60 Calories
2 medium
Turnips
40 Calories
2 stalks
Celery
20 Calories
1 medium
Onion
40 Calories
3 cloves
Garlic
15 Calories
2 sprigs
Thyme
5 Calories
2 leaves
Bay Leaves
5 Calories
2 tablespoons
Mustard
10 Calories
1 cup
Pickles
50 Calories
Step-by-Step Instructions
1
In a large pot or Dutch oven, heat 2 tablespoons of oil over medium heat. Add the sliced onion and cook until softened, about 5 minutes.
2
Add the beef shin, pork belly, and chicken thighs to the pot. Cook until browned on all sides, about 10 minutes.
3
Add the carrots, turnips, celery, garlic, thyme, and bay leaves to the pot. Pour in enough water to cover the ingredients and bring to a boil.
4
Reduce the heat to low and simmer the stew for 2-3 hours, or until the meat is tender and the vegetables are cooked through.
5
Strain the broth and discard the solids. Serve the broth with a sprinkle of parsley and a dollop of mustard.
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