bouilli

Beef Bouilli or pot au feu québécois is a traditional beef stew in Québec, Canada inspired by the famous dish ‘pot au feu’ from France. A simple stew made of roots vegetables, beef and pork belly slowly cooked until perfection.

Bouilli or pot au feu québécois

chuck

300 g salted pork (pancetta)

carrots

green beans (pack of 10 in string)

rutabaga

onions

white cabbage

potatoes

garlic (*optional)

bouquet garni

cloves

salt and pepper

Start by searing the beef and pork with a bit of clarified butter or olive oil in a big Iron Cast pot, high heat until brown on each side.

Add the bouquet garni and cover the piece of meat (2cm over) with water.

Let simmer for two and a half hours, covered (leaving a small opening to let the heat escape and prevent the stew from boiling), making sure there is always water in the pot.

Cut all the veggies into thick pieces, except the carrots, potatoes, and onions (with cloves stuck in them).

Add all the veggies, except the green beans, on top of the meat, and make sure there is always enough water to cover the pieces of meat, salt, and pepper. Cover and simmer for another 30 minutes.

Make little bundles with the green beans and attach them with the help of a string; add them on top of the stew, cover, and simmer for 30 more minutes.

Check and adjust the seasoning (salt and pepper).

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Bouilli or pot au feu québécois

The most viewed bouilli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine