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Pot Au Feu On A Cold Winter Night

Last weekend we had a little family get together with our neighbors.  We brought a kale and bacon salad and they made a Pot Au Feu

It is a French dish and we were absolutely thrilled with it.

According to the Chef Raymond Blanc Pot-Au-Feu is "the quintessence of French family cuisine, it is the most celebrated dish in France. It honours the tables of the rich and poor alike." (Wikipedia) 

Tuns out the name means "Pot of Fire" which is reference to along time ago when this would be cooked in a pot over a fire.

Our neighbor's recipe was a family secret (tee hee) but I found something very similar looking on

Here ya go!!

Serves 4 (so make 3 times this!!)

This is what you need:

  • 1 12 kg beef, with bone
  • 300 g lardons or 300 bacon, cut into cubes
  • 4 -6 small onions, peeled
  • 3 garlic cloves, minced
  • 4 medium sized carrots, peeled and left whole
  • 4 leeks, washed and cut in half
  • 4 turnips, peeled
  • 4 large potatoes, peeled & halved
  • bouquet garnay or 1 bay leaf
  • 2 sprigs fresh parsley
  • 1 sprig fresh thyme
  • 200 ml beef stock

This is how you make it:

Crock Pot Version:


  •  Combine all ingredients with the beef stock and cook on low 8 to 10 hours. Taste and adjust seasonings. Put the beef on platter and surround with the vegetables. Keep warm. Strain broth, skimming off fat, and add the flour - mix well and heat up gently until thickened. Serve separately in a gravy boat. Slice meat and serve accompanied with pickles and horseradish, French bread and butter.


  • Brown meat in frying pan, adding salt and pepper. Sprinkle a little flour over the meat while turning over. Place meat into oven proof casserole dish or le Creuset.
  • Briefly fry bacon, onions & garlic. Add the carrots and then the leeks and beef stock. Bring to the boil. Put everything into a large le Creuset or casserole dish, adding the turnips and potatoes last.
  • Cook at low temperature (150C/300F) for about 5 hours or until the meat falls of the bone.
  • Slice meat and serve accompanied with pickles and horseradish, French bread and butter. Serve the thickened jus in a gravy boat.
  • Notes:.
  • Depending on the meat being used, a Pot au Feu can be very rich. If you would like a leaner version, prepare it the day before and allow to cook overnight. Once cooled the fat will rise to the surface and it can be skimmed off. The dish can then be re-warmed.

Here is the recipe page.

Soooooo delicious.  Please give it a try and let us know how it goes!

Bon Appetit!