Classic French Pot Au Feu Crock Pot Or Le Creuset Recipes

POT AU FEU (POT ON THE FIRE)

This is one of my contributions for the French region in the Zaar World Tour. I haven't tried it yet but I plan to soon and I think it would be a nice dish to serve in the Fall. History: Pot au Feu is French for "pot on the fire". In other words, a stew or stock pot which is left cooking over the fire. In previous times, it may simply have been a cooking pot which was left over the fire, into which was thrown whatever food and scraps happened to be available. Often the meat was either scraps, or relatively poor cuts which needed a long time to cook in order to be tender. In historical terms, it was a dish for relatively poor people. Today in France, one can buy "pot au feu" meat. Expect this to be meat which reflects the historical background of this dish: relatively inexpensive and inferior cuts, which will soften with long slow cooking. While such meat is quite adequate for a Pot au Feu, feel free to use better cuts if you wish. As a Pot au Feu is historically a stew-like dish of whatever meat and vegetables were available, there are no absolute guidelines about what it should contain. However, in general it will contain beef, some bones (such as ox-tail) which have either marrow or cartilage (or both, depending on which bones are used), vegetables (such as carrots, onions, leeks, turnips) and spices. Due to concerns about CJD, this recipe excludes bones.

Provided by Little Bee

Categories One Dish Meal

Time 5h20m

Yield 4 serving(s)

Number Of Ingredients 8

Pot Au Feu (Pot on the Fire) image

Steps:

Brown meat in frying pan, adding salt and pepper. Sprinkle a little flour over the meat while turning over. Place meat into oven proofed casserole or even better into a slow cooker.
Briefly fry bacon, onions, garlic, carrots, than add tomatoes, leek and beef stock. Bring to the boil and add to casserole or slow cooker.
Cook at low temperature (150 Celsius) for about 5 hours or until the meat falls of the bone.
Serve with potatoes (boiled or fried).
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.
Pot au Feu is often served with mustard and course salt.
After removing and serving the meat and vegetables, there will be a delicious sauce left over. This can be used for making soup, as a base for a sauce or for cooking vegetables inches.
For a Pot au Feu with a Mediterranean flavour, modify the recipe by reducing the amount of meat, increasing the amount of vegetables and adding herbs.

Nutrition Facts : Calories 2791.2, Fat 277.2, SaturatedFat 112.1, Cholesterol 390.1, Sodium 802.6, Carbohydrate 32.5, Fiber 6.8, Sugar 14.6, Protein 41.3

Ingredients

3 lbs beef, with bone (plat de cote)
11 ounces bacon, cut in stripes
10 white pearl onions, peeled
3 chopped garlic cloves
4 medium carrots, peeled and cut into 4 cm cubes
2 leeks, washed and cut into 1 cm rings
5 tomatoes, chopped and peeled (1 cup)
all-purpose flour

POT AU FEU (POT ON THE FIRE)

Pot au Feu is French for "pot on the fire". In other words, a stew or stock pot which is left cooking over the fire. In previous times, it may simply have been a cooking pot which was left over the fire, into which was thrown whatever food and scraps happened to be available. Often the meat was either scraps, or relatively poor cuts which needed a long time to cook in order to be tender. In historical terms, it was a dish for relatively poor people. Posted for ZWT II '06

Provided by Cynna

Categories Stew

Time 5h15m

Yield 4 serving(s)

Number Of Ingredients 9

Pot Au Feu (Pot on the Fire) image

Steps:

Brown meat in frying pan, adding salt and pepper.
Sprinkle a little flour over the meat while turning over.
Place meat into oven proofed casserole or even better into a slow cooker.
Briefly fry bacon, onions, garlic, carrots, then add tomatoes, leek and beef stock.
Bring to the boil and add to casserole or slow cooker.
Cook at 300F or on low setting on crock pot for about 5 hours or until the meat falls of the bone.
Serve with potatoes (boiled or fried).

Nutrition Facts : Calories 2834.7, Fat 280.6, SaturatedFat 113.2, Cholesterol 394.9, Sodium 1084.9, Carbohydrate 34, Fiber 6.8, Sugar 14.6, Protein 43

Ingredients

3 lbs beef, bone in
12 ounces bacon
10 white pearl onions, peeled
3 garlic cloves, smashed and chopped
4 medium carrots, peeled and cut into small cubes
2 leeks, washed and cut into rings
5 tomatoes, chopped and peeled
1 cup beef stock
1 tablespoon all-purpose flour

CHEAT'S FRENCH CASSOULET - CROCK POT OR LE CREUSET

This great Cheat's recipe has all the elements of a traditional French Cassoulet - assorted meats, beans, carrots, tomatoes, wine & tomatoes - but is very easy & does not include Confit d'Canard if you find that difficult to obtain. However, you need to get hold of high meat content sausages to give it a more authentic taste. I have given a few variations at the bottom of the recipe; this recipe works extremely well in a Crock pot as well as the more traditional Le Creuset casserole dishes. French comfort food at it's best! Serve with mashed potatoes & crisp Savoy Cabbage. This recipe can be easily doubled for bigger or hungry crowds of diners! NOTE on BEANS: I use tinned/canned beans or pre-soaked and cooked beans in this recipe; for uncooked beans, you will need to soak them overnight and then boil them; then increase the cooking time by about 15 minutes. This was posted as a "Cheat's" recipe, meaning cutting a few corners if you don't have time - i.e. use tinned beans!! P.S. I have a sausage recipe posted: Recipe #190045 that would work well with this recipe.

Provided by French Tart

Categories Stew

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Cheat's French Cassoulet - Crock Pot or Le Creuset image

Steps:

Heat olive oil in a large skillet - fry the bacon until nearly crisp & then add the onions, garlic, & carrots. Cook over a high heat until they are just soft on the outside & turning a golden colour. Drain well & remove from pan. Add to crock pot or Le Creuset casserole dish.
Add sausages and brown - remove & add to onion mixture.
Add pork chop pieces & brown - remove and add to above mixture.
Make up chicken stock and add wine. Mix tomatoes in with stock & teaspoon of sugar.
Pour stock and tomatoes over the cassoulet in crock pot or le creuset - add bouquet garni & give everything a good stir!
Add the beans and stir well again.
Sprinkle breadcrumbs on top and cook for up to 6 hours on high in crock pot or in le cresuet for 3 hours in a slow oven with the lid on, 150C/300°F.
Half an hour before serving, take lid of le creuset to brown the top. It's difficult to brown in a crock pot, but it's not that essential to brown the top, as the reason behind the breadcrumbs is to soak up some of the juice & make a crust on top! If your crock pot is the type which you can put under the grill, then do so!
Serve with mountains of fluffy mashed potatoes & stir-fried Savoy Cabbage.
NOTE ON SAUSAGES:.
Try to use very good quality high meat content sausages; in France Toulouse sausages are mainly used - they generally have a meat content of at least 85%. Good quality English style sausages are also good - I have a recipe posted for some English sausages: Recipe #190045.
However, any kind of sausage can be used and in the past I have used: Choritzo, Italian Style, Chipolatas etc.
The Pork chops can be replaced with chicken pieces, lamb steaks or Confit D'Canard - preserved duck, if you are lucky enought to have some!

Nutrition Facts : Calories 559.7, Fat 35.5, SaturatedFat 10.9, Cholesterol 84, Sodium 1002.5, Carbohydrate 27.7, Fiber 4, Sugar 10.4, Protein 23.1

Ingredients

50 g lardons or 50 g bacon, chopped into small dice
1 tablespoon olive oil
450 g meaty sausages
4 lean pork chops, cut into large pieces
400 g tinned beans
haricot beans or butter beans
1 onion, peeled & diced
4 carrots, peeled & diced into biggish chunks
400 g chopped tomatoes
400 ml chicken stock
200 ml red wine
1 teaspoon sugar
2 garlic cloves (or more)
50 g breadcrumbs
1 bouquet garni

More about "classic french pot au feu crock pot or le creuset recipes"

CLASSIC POT-AU-FEU RECIPE - DAVID DUBAND - FOOD & WINE

Web Dec 6, 2013 Boil over high heat until reduced to 10 cups, about 45 minutes; skim off the fat. Add the remaining leeks, celery and carrots to …
From foodandwine.com
5/5
Total Time 5 hrs

In a large pot, combine the onion and half each of the leeks, celery and carrots. Set the beef shanks and rump roast on top of the vegetables. Wrap the parsley, thyme and bay leaves in a piece of moistened cheesecloth and tie into a bundle. Add the bundle to the pot along with the peppercorns and 1 tablespoon of kosher salt. Add 2 of the marrow bones and the water. Bring to a boil over high heat, then reduce the heat to low, cover partially and simmer, skimming occasionally, until the rump roast is very tender, about 2 1/2 hours.
Transfer the shanks and roast to a large bowl and cover. Strain the broth and return it to the pot. Boil over high heat until reduced to 10 cups, about 45 minutes; skim off the fat.
Add the remaining leeks, celery and carrots to the broth along with the parsnips, turnips and rutabagas. Cover and simmer over low heat until the vegetables are just tender, 30 minutes. Add the remaining 6 to 8 marrow bones and the potatoes. Cover and simmer until the potatoes are tender, 40 minutes.
Untie the rump roast and cut it across the grain into 6 to 8 slices. Cut the shank meat into 2-inch chunks; add the meats to the pot and simmer until heated through. Season with salt and pepper. Ladle the broth into shallow bowls. Add the meats, marrow bones and vegetables and serve, passing horseradish, mustard and sour cream at the table.

Classic French Pot Au Feu Crock Pot Or Le Creuset Recipes

POT AU FEU (POT ON THE FIRE)

POT AU FEU (POT ON THE FIRE)

CHEAT'S FRENCH CASSOULET - CROCK POT OR LE CREUSET

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