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Potée is a traditional French stew with pork and vegetables

Potée French Pork and Vegetables Stew

Course: Main dish
Cuisine: French, Traditional
Prep Time: 30 minutes
Cook Time: 2 hours 27 minutes
Servings: 6
Traditional French pork meat and vegetables stew or hotpot, adapted with sausages. Here is my quick and easy recipe for a delicious family dish.
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Ingredients

  • 1 kilo pork shoulder (half-salted)
  • 1 slice bacon
  • 1 Morteau sausage or 2 Montbéliard sausages
  • 6 carottes
  • 6 leeks
  • 6 small turnips
  • 6 potatoes
  • 3 onions
  • 1/2 cabbage
  • 2 garlic cloves
  • 1 bouquet garni

Instructions

Cook the meat

  • Remove the meat from the refrigerator let is reach room temperature.
  • Take the largest pot or casserole you have and fill it at least halfway with water. Boil the water.
  • Once the water is boiling, add the meat and the thick slice of bacon, reduce the heat and cook at a low simmer. Skim if necessary. The stew will cook for around 2.5 hours, more or less depending on the strength of your fire. Cook over medium heat and add the vegetables and sausage gradually.

Prepare the vegetables

  • Meanwhile, peel and cut all the vegetables except the potatoes. Peel the carrots, turnips and onions, leave them whole. Peel the garlic, leave the cloves whole. Rinse the leeks and cut large sections of white and beginning of green, more or less identical to the size of your carrots.
  • After about 30 minutes of cooking the meat, add the vegetables (carrot, turnip, onion) and cook over medium heat.
  • 1 hour later add the leeks (if you add them too soon they will completely melt in the broth). Also add the Morteau sausage.

Prepare the vegetables which are added at the end of cooking

  • For the cabbage, cut two quarters and rinse. Bring a large pot of salted water to boil and blanch the cabbage for 5 minutes before draining. You will add the blanched cabbage at the end of cooking.
  • Peel the potatoes, leave them whole or if they are very large, cut them in half and reserve them in a bowl of water.
  • 30 minutes before the end add the potatoes. Then 15 minutes before the end add the cabbage leaves.

Serve

  • Serve with the broth which is delicious on its own or use deep plates by pouring the broth over the vegetables and meat.

Notes

Cooking time is simply and indicator as it depends on the strength of your fire. Don’t hesitate to cook a little longer or prepare the day before and reheat at meal time.