Pot-au-feu is a widely accepted and celebrated type of food in France. The origin of the beef stew dish can be traced to King Henry IV of France who ruled between 1553 and 1610. He was quoted as saying that all peasants should afford chicken in their pot at least once a week on Sundays.
What is pot-au-feu in French?
Classic Pot-au-Feu
Food & Wine Magazine
5.0
(1.1K)
5 hr
Beef rump roast, beef shanks, marrow bones, sour cream, ribs
Link: https://www.foodandwine.com/recipes/classic-pot-au-feu
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Classic French Pot au Feu
The Spruce Eats
4.4
(30)
4 hr 40 min
Beef ribs, beef shank, beef marrow bones, new potatoes, beef chuck
Link: https://www.thespruceeats.com/pot-au-feu-recipe-1375558
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The Chef Stéphanie Le Quellec's Pot-Au-Feu Recipe
Leonce Chenal
No reviews
4 hr
Beef cheek, brisket, marrow bones, beef shoulder, potatoes
Link: https://leoncechenal.com/pot-au-feu-recipe/
What is the national soup of France?
Pot-au-feu
When was pot-au-feu invented?
Pot-au-feu's origins are somewhat obscure. Although the Romans are known to have made something similar, the earliest reference to it does not appear until the 12th century; even then, the details are sketchy. What is certain, however, is that, in these early days, it was a humble dish, eaten mainly by the poor.