My family really likes this delicious French recipe and so do I 🙂
Check out what my pals over at Cuisine City had to say about this amazing recipe:
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!
Oh, trust me, I’ll be making this yummy entree during these brutal winter months very soon!
Ingredients
3 lbs organic, free-range Turkey Breast (split bone in, skinless)*
2 Tbsp Bertolli 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
¾ tsp coarse salt
1 (28oz) can diced tomatoes with their juice (unsalted, no sugar)
¾ cup fat free chicken broth
(unsalted, no added sugar)
1¼ cup red wine
3 (15 oz) cans cannelini beans, well rinsed and drained
Fresh sprigs of thyme to taste (optional)
Instructions:
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.
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Quick Tip: Pair this entree with a side salad and biscuits.
Thank you Cuisine City for this delicious recipe!
