A pot-au-feu is one of those French family favorite feel-good comfort stews (typically made with beef) that simmers slowly in the oven or in a slow-cooker for a long time and fills the whole house with wonderful smells. I make mine with turkey (you can also make it with chicken, see my tip below) and lots of beans and it’s absolutely divine! I love to cook it in a slow-cooker and have it ready when I come home after a long busy day on a cold winter evening! This one has a Provençal flavor with garlic, red wine, tomatoes, cannellini beans and of course herbes de Provence. I like to serve it with my Simply Quinoa, Simply Sweet Potato and Simply Radicchio as side dishes but any grilled or oven roasted veggies will do too! What a satisfying complete meal on a blustery day!
Turkey Bean Pot-au-Feu
- 3 lbs organic free-range Turkey Breast (split bone in, skinless)*
- 2 Tbsp olive oil
- 2 cups petites carrots whole
- 1 large yellow onion chopped
- 4 cloves garlic thickly sliced
- 1 Tbsp herbes de provence
- 2 bay bay leaves
- 3/4 tsp coarse salt
- 1 28oz can diced tomatoes with their juice (unsalted, no sugar)
- 3/4 cup fat free chicken broth unsalted, no added sugar
- 1 1/4 cup red wine
- 3 15 oz cans cannelini beans, well rinsed and drained
- Fresh sprigs of thyme to taste optional
- Heat olive oil in a large baking pan that can also go in the oven (or better yet, use the insert of your slow-cooker if it can go on top of the stove --it will save you an extra pan to wash later!) and sauté the chopped onion, garlic and carrots for a few minutes.
- Rinse and dry the turkey breast and add it, along with the herbes de Provence,bay leaves, fresh thyme and salt and continue to cook for 5 minutes.
- Turn the turkey breast over to brown on the other side for an additional 5 minutes.
- Add canned diced tomatoes, wine and chicken broth, stir and bring to a quick boil.
- Add the drained canned beans, gently stir and turn off the stove.
- if using a slow-cooker, transfer the insert to the slow cooker, cover and cook on low setting for 3 hours.
- If using a regular oven, transfer baking pan to a 350 preheated oven and cook for 45 minutes to 1 hour, uncovered.