Pot-au-Feu

Translated as "pot on the fire," this hearty French peasant dish combines beef and vegetables simmered in a seasoned broth. Condiments such as horseradish and mustard add a flavor boost to the finished stew.
Average Customer Rating:
4 out of 5
4
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Pot-au-Feu
Review 1 for Pot-au-Feu
4 out of 5
4 out of 5
Consumer2
Monarch Beach, CA
April 22, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Very good, even without the "fire"
April 22, 2014
This was a great recipe for stew considering that the meat was not braised prior to slow-cooking. Nevertheless, the meat was tender and moist. I'm not a big fan of leftovers, but I enjoyed the meal the next night.
The recipe is not pungent considering it's called "pot on fire." I was expecting more of a dynamic taste. Despite the lack of "fire" on the palate, this meal was delicious and I'd make it again.
The savoy cabbage was mild. This meal is almost a corned beef and cabbage recipe without the pickled beef.
Pros: Yield, Good Value, Appearance, Will Make Again
Review 2 for Pot-au-Feu
4 out of 5
4 out of 5
MJMarlin
,Centerville
,OH
August 22, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Sunday dinner
August 22, 2012
I have prepared this in the past, although not recently. The weather is cooling down and with football season here now is a great time to make it again.
My husband and I love this and the first time I ever made it had a couple friends over and they loved it as well.
Pros: Will Make Again
Cons: Lengthy