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.

---

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

---

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 at Cassia is at first glance indistinguishable from the classic French version — the enduring symbol of French heart and home.

From Los Angeles Times • Dec. 11, 2015

As the first principle of French culinary art is the pot-au-feu, the tails were mostly converted into soup, on which the exiles thrived and feasted.

From Worldly Ways and Byways by Gregory, Eliot