Pot-au-feu (French: "pot on the fire") is a French beef stew. According to the chef Raymond Blanc, pot-au-feu is "the quintessence of French family cuisine; it is the most celebrated dish in France and considered a national dish. It honors the tables of the rich and poor alike."

It is a typical dish served for Christmas.

Cooking cartilaginous meat in the stew will result in gelatin being dissolved into the broth. If the stew is allowed to cool, the broth may turn into a jelly. Allowing the stew to cool also allows the removal of excess fat, which floats on the surface and solidifies. In order to give the broth a slightly smoked taste and its typical brown color, onions are cut in half then charred in a frying pan protected by aluminum foil until the onion's surface is completely black. The cloves are driven into the onions so that both onions and cloves can be removed easily before serving.

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