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Grappes & Le Parisien
Everything you always wanted to know about wine but never dared to ask

Want to make a rustic, traditional and friendly dish? Last weekend we had an absolutely delicious stew. And I only recommend one wine with stew: a quality red Burgundy. You need a solid wine, mature with a certain length in the mouth... Which wine with a pot au feu?

Pot-au-feu is a traditional dish

The tradition is super trendy this year: simmered dishes are making a comeback on our tables, for our greatest pleasure! Tradition means memories. We all have in mind our grandmother's little dishes or the generous plate of the local restaurant... a taste or olfactory memory... And in the end, for the celebration to be a success, the question that everyone asks themselves: which wine with a pot au feu?

Choosing red wine with simmered dishes is not the easiest choice!

A traditional recipe is a traditional one. I offer you my recipe for pot-au-feu, one of the emblematic dishes of the French gourmet meal. It is a beef dish that cooks for a long time over a very low heat in a broth flavoured with vegetables and a bouquet garni. A delight! A gustatory and olfactory experience to share with family or friends, without moderation!

Recipe for stewed beef:

Ingredients (for 6 people) :

  • 600g beef chuck, 500g lodging and 500g rib dish - 6 marrow bones - 12 carrots
  • 6 turnips - 6 leeks - 2 onions - 2 stalks of celery
  • 2 cloves - 2 cloves of garlic - coarse salt - pepper - 1 bouquet garni

Peel all vegetables, cut them and wash them. Prick the onions with the cloves.

Put coarse salt on the ends of each marrow bone. In a large pot, put the vegetables, meats and bones. Add the bouquet garni, pepper, cloves of garlic in a shirt and salt with coarse salt.

Cover with cold water and bring to a boil over high heat. Let cook for a good 3 hours at simmering temperature, skimming regularly.

With stew, everything is done within the first 10 minutes of the recipe

At the end of cooking, remove the meat and vegetables from the pot and put them aside in a warm dish. Pour the broth into a soup tureen. It is from this moment that we start to wonder which wine to drink with a pot au feu!

Add the bones to the dish with the meat and vegetables. Serve the stew and broth at the same time. It's ready! It's ready! You can enjoy bone marrow on toasted bread with salt and pepper.

Like any good family stew, stew is even better the next day, reheated....

The secret of stew is quite simple. Prepare him the day before! Warmed up the next day, it is even better.

The secret of stew: prepare the recipe the day before it is served

And when the question comes up: which wine with a pot au feu, then we immediately think of Burgundy. It is not every day that you open a Burgundy at home.

What wine with a pot au feu?

Red Burgundies to drink with a stew:

And while I choose which wine with a pot au feu, I go to the kitchen...

Alexis Proust for Les Grappes

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