Pot au Feu
Recipe type: Main Dish
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
This is a very traditional French meal, easy to make and you can vary the ingredients depending what you have in the fridge.

  • 2 pieces Oxtail or sliced bacon
  • 3 pounds Rump Roast or small Pork Roast
  • 1 large Onion, peeled and sliced
  • 3 medium Leeks, cleaned and sliced
  • 3 medium Carrots, peeled and cut in large pieces
  • 6 small Turnips, peeled and chopped
  • 2 whole Celery stalks, cleaned and sliced
  • 2 Garlic cloves, crushed
  • 1 Bouquet Garni
  • 1 Tablespoon Black Pepper
  • 2 Tablespoons Herbes de Provence
  • 2-3 Cups Water
  • 2-3 Cups White wine
  • 6 small Potatoes, cleaned
  • 2 Baguettes
  1. In a large stockpot on high heat cook the oxtail or bacon slightly
  2. Add the meat (beef or pork) and brown on all sides
  3. Add the onion and cook until translucent
  4. Add the leeks, carrots, turnips, celery, garlic, bouquet garni, black pepper, herbes de Provence
  5. Add enough water and white wine to cover the ingredients
  6. Bring to a boil
  7. Reduce the heat to simmer and cook partially covered for about 3 hours, until the meat is tender
  8. Skim foam off the surface occasionally
  9. Strain the vegetables from the meat and broth and set-aside for later
  10. Return the meat and broth to the pot and bring to a simmer. Cook partially covered for another hour, add the potatoes after 30 minutes.
  11. Remove the meat from the broth, discard the trussing strings and carve
  12. While carving warm the vegetables in the broth for a few minutes until warm
  13. Serve the meat and vegetables along with some crusty bread
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2010/12/a-warm-welcome-pot-au-feu