Classic pot-au-feu recipe (Quebec's boiled beef & vegetable stew) (2024)

FAQs

What is a traditional French pot-au-feu made of? ›

What is pot-au-feu made of? The iconic French dish pot-au-feu, or "pot on the fire," is a stew composed of meat — typically an assortment of beef cuts — along with carrots, potatoes, and an array of other vegetables.

The Quintessential Family Meal of France

Pot-au-feu is a slowly simmered meat and vegetable dish that appears on most home tables in France. Pot au Feu, which literally translates to 'pot in the fire', started its life in working-class homes as a way to make less expensive cuts of beef more tender and palatable.

The meat is often beef but sometimes pork. There are also different kinds of vegetables and spices in it. The name pot-au-feu comes from the French language and means "pot on the fire." This name comes from the fact that it was often made in one pot put on the fire.

Traditionally, the broth is served first with the marrow toasts sprinkled with the parsley. Then, the meat and vegetables are passed around for everyone to help themselves. More broth is ladled over, and diners may customize their bowls as they like with horseradish sauce, tomato sauce, mustard, and cornichons.

This loan from French is almost always a good response to the question "what's for dinner," since its literal meaning is only "pot on the fire." In practice, pot-au-feu designates a stew, and it joins the list of dishes whose names are drawn from their cooking vessels or implements.

What is Poutine? Poutine is Canada's national dish, which usually consists of french fries topped with cheese curds and hot gravy.

The United States does not officially have a designated national dish, but hamburgers and Apple Pie are unofficial national dishes of USA due to their popularity and widespread consumption across the country. Hamburger is the most popular dish in America due to its popularity.

Considered a national dish of France, pot-au-feu has no definitive recipe, and many regions of France have their own versions.

While most historians agree that pho was invented in the late 19th and early 20th Century in northern Vietnam during French colonial times, its origins are murky. Some believe pho was an adaptation of the French one-pot beef and vegetable stew pot-au-feu, which shares a phonetic similarity to "phở".

Pot-au-feu's origins are somewhat obscure. Although the Romans are known to have made something similar, the earliest reference to it does not appear until the 12th century; even then, the details are sketchy. What is certain, however, is that, in these early days, it was a humble dish, eaten mainly by the poor.

Can you freeze pot-au-feu? ›

Pot-au-feu will keep, well covered, refrigerated, up to three days (the broth is the most perishable part.) The broth will freeze well, as will any leftover meats; the vegetables will become mushy.

And I recommend only one wine with the pot-au-feu: a quality red Burgundy. You need a solid, mature wine with a certain length in the mouth...

Bacalhau

The national dish of Portugal, bacalhau is dried and salted codfish, which is usually soaked in milk or water before cooking. The Portuguese have been eating bacalhau since the 16th century when their fishing boats brought it back from Newfoundland.

Curryrice. The “national dish” - curry-rice - is said to be eaten by many Japanese people once a week. It's more than 150 years since the Japanese came across this exotic dish that originated from India.

Pot-au-feu's origins are somewhat obscure. Although the Romans are known to have made something similar, the earliest reference to it does not appear until the 12th century; even then, the details are sketchy. What is certain, however, is that, in these early days, it was a humble dish, eaten mainly by the poor.