French Provincial Pot-au-Feu

Side view of slow cooked Pot au Feu in a black Dutch Oven

French Provincial Pot-au-Feu

A hearty French Provincial Pot-au-Feu recipe: beef tenderloin is slow cooked in with beef stock with herbs and root vegetables for a comforting, healthy yet hearty dinner.

Prep Time15

Cook Time2 30

Total Time2 45

Servings: servings

Calories: 384kcal

Author: Stephanie Wilson

Ingredients

1 bouquet garni (3 sprigs each fresh thyme, parsley, 1 sprig rosemary, and 2 bay leaves)
2 pounds beef tenderloin or chuck-eye roast, trimmed
8 cups low sodium beef stock
8 cups water
4 medium carrots chopped into 1-inch pieces
2 small rutabaga peeled and sliced into 1-inch pieces
4 parsnips peeled and sliced into 1-inch pieces
3 leeks white part only, thinly sliced
4 celery ribs sliced into 1-inch pieces
1 pound red potatoes unpeeled and sliced or chopped
1 tablespoon kosher salt or to taste
freshly cracked pepper to taste

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Instructions

Make a bouquet-garni by wrapping the parsley, thyme, rosemary and bay leaves in a piece of moistened cheesecloth and tie into a bundle.
In a large, heavy stockpot over medium heat, brown the meat. Add the stock, water, 2 teaspoons kosher salt, pepper, and herbs to the pot. Bring to a boil over high heat, then reduce heat to low, partially cover and simmer until tender; about 2 to 2 ½ hours.
Once tender, remove the meat from the pot and strain the broth. Return both to the pot and add the vegetables. Bring to a boil, reduce to a simmer and cover. Cook until the vegetables are tender, about 30 to 40 minutes.
Untie the roast and cut across the grain into slices or chunks and add it back to the simmering broth until it is heated through. Season with salt and pepper.
To serve: Ladle the broth into shallow bowls. Add meat and vegetables and serve with horseradish sauce, mustard… or both!

Notes

CrockPot or Slow Cooker Method:
Layer the bottom of the slow cooker with vegetables, place cuts of meat on top, tuck in the herbs and pour the broth over the top. Cover and cook on low for 8-10 hours. Taste and adjust seasoning as necessary.

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