A popular peasant dish in both France and Quebec, this dish is considered by many to be an incontestable comfort food. However, the French version often contains leeks, while the French Canadian version uses onions and … See more

The recipe is simple; you only need a good old Dutch oven, patience, and an eye on the pot’s liquid. It’s a slow and long cooking stew with many veggies like rutabagas (or turnips), carrots, potatoes, beans, onions, and cabba… See more

The only personal touch of mine in this version of Pot au feuis the garlic clove since I’ve been living abroad in Spain… I have this habit of adding garlic everywhere. See more

In my family, we like to serve this dish with a nice fresh, buttered white loaf slice of bread to accompany it and soak all that yummy broth. Other sides are pickled beets or pickles to get a little acidic kick. To make it more ple… See more