Pot-au-feu is a classic one pot meal, and this update on the traditional beef stew is brightened with Provençal vegetables and flavors.
It is typical of the culinary tradition of the South of France in its simplicity and focus on pure flavors.
This one pot wonder just keeps getting better after you make it. You can enjoy the pot-au-feu like a stew, spoon it over potatoes, or even use the meat for other dishes or sandwiches.
Tips: This dish doesn’t need to be heavy. Yes, bones and thicker cuts of meat help with flavor, but go easy on oil otherwise. Use a flavorful, but light and drinkable red wine to cook the beef.
- 2 pounds stewing beef
- ¾ lbs beef round (bone in)
- 2 white onions, diced
- 4 carrots, chopped
- 4 gloves garlic, chopped
- 1 stalk celery, chopped
- 1 turnip, quartered
- 2 small white potatoes, halved
- bouquet garni
- 6 cherry tomatoes, halved
- 7 fl oz red wine
- salt, pepper
- 1 teaspoon herbes de provence
- olive oil
- Prepare all the vegetables first. In a large pan, sauté onions, carrots, and onions with a little bit of olive oil until fragrant. Add garlic and herbes de provence and cook a little longer.
- Transfer the vegetable mix to your large pot-au-feu pot.
- Cut the stewing beef into 1 inch cubes, season with salt and pepper. Brown the meat on medium-high heat. Add in red wine and tomatoes and cook for 10 minutes or so.
- Brown the beef round - keeping it whole.
- Once the meat is browned, add everything to the pot. Add bouquet garni, turnips, and potatoes. Add enough water to cover the meat and bring to boil. Taste for seasoning.
- Turn down the heat and gently simmer for 3 hours. Serve topped with fresh herbs.
More Provençal classics to come in this new series!