classic french pot au feu paired with nouveau gamay beaujolais wine
This is the dish we made to pair with our 2014 Nouveau Gamay Beaujolais Wine for the Lehigh Valley Wine Trail 2014 Nouveau Weekend. "Pot au Feu" is French for "pot on fire." In other words, a stew or stock pot which is left cooking over the fire (or in our case a crock pot). In historical terms, it was a dish for relatively poor people, as you could throw in whatever meat and vegetables you had on hand.
3 lbs. beef with bone (we used cheaper chuck roast)
10.5 oz. bacon, cut into cubes
4-6 small onions, chopped
3 garlic cloves, minced
1 small bag baby carrots
4 leeks, washed and chopped (white parts only)
1 head cabbage, chopped
4 large potatoes, peeled and quatered (about 1 1/2 - 2" pieces)
1 bay leaf
2 sprigs fresh parsley
1 sprig fresh thyme
6.5 fl oz beef stock
Salt, to taste
Crockpot - Combine all ingredients with the beef stock and cook on low 8 to 10 hours. Taste and adjust seasonings. Put the beef on a platter and surround with the vegetables. Keep warm. Strain broth, skimming off fat, and add the flour - mix well and heat up gently until thickened. Serve separately in a gravy boat. Slice meat and serve accompanied with pickles and horseradish, French bread, and butter.