pot-au-feu

American  

[paw-toh-fœ] / pɔ toʊˈfœ /

noun

French Cooking.

1. a dish of boiled meat and vegetables, the broth of which is usually served separately.

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pot-au-feu British  

/ pɔtofø /

noun

1. a traditional French stew of beef and vegetables

2. the large earthenware casserole in which this is cooked

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Etymology

Origin of pot-au-feu

1785–95; < French: literally, pot on the fire

Example Sentences

"Just to film the pot-au-feu, Michel Nave had to manipulate forty kilos of meat," he said.

From Reuters • May 24, 2023

If history is any indication, this beef will boil over into a classic pot-au-feu to keep us warm as winter approaches.

From Slate • Nov. 22, 2019

“There is only one place in the world, outside of fiction, where such a pretentious pot-au-feu of newsworthy people could simmer so richly and continuously in such a compact vessel,” wrote the journalist Sherwood Kohn.

From The Wall Street Journal • Mar. 7, 2018

The pot-au-feu is indeed epic, as is the duck a l'orange.

From New York Times • Apr. 18, 2016

The pot-au-feu of France and Switzerland, the olla podrida of Spain, the borsch of Poland, the tschi of Russia, the macaroni of Italy, the crowdie of Scotland, all are practical examples of this fact.

From The Cooking Manual of Practical Directions for Economical Every-Day Cookery by Corson, Juliet