Prep 15 mins
Cook 5 hrs
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
- 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
- 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).