Pot-Au-Feu…. Pot on Fire

Beef stew, pork stew

A delicious meat stew with its roots in the Franco-American culture of Maine. It uses less tender cuts of meat, and root vegetables so its perfect for a chilly fall or winter day.


  • 3 pounds of lean beef or pork cut in to 1 1/2″ pieces, less tender cuts of meat are perfect for this dish
  • 2 cups of beef broth
  • 2 cloves
  • 2 teaspoons salt
  • ½ teaspoon coarse ground black pepper
  • 2 cloves of garlic cut in half
  • 1 bouquet garni
  • 2 cups of carrots sliced in 1 inch pieces
  • 1 cup of parsnips in 1 inch pieces
  • 2 med. onions thickly sliced
  • 1 cup leeks sliced in 2 inch pieces
  • 4 stalks of celery, cut in 2 inch pieces
  • 2 cups of potatoes, cut in 1 to 1 1/2 inch chunks (use Yukon Gold, they hold up better to the cooking process than Russets)


  1. Brown the meat on all sides in a saute pan.
  2. Put the meat in a large slow cooker with the beef broth.
  3. Add all the spices and vegetables around meat.
  4. Serve family style in a large pot or individually in soup bowls with a nice crusty bread, and mustard and vinegar as condiments.