Bouilli du Québec Recipe • Flavorful French Canadian Stew! | Club Foody

 

Just like any household, we like to cook our regular dishes depending on the season. Growing up, my mother made certain dishes during the month of September. As I told you in previous blogs, my parents had a garden and when harvest time arrived, my mother was quite busy with canning and cooking her “annual” recipes like Sweet & Savory Homemade Ketchup along with Dill Pickles, Tomato Sauce including Marinara, and many more.

 
Using our fresh ingredients from the garden, there were soups, stews and other delicious comfort food recipes. There’s a popular one from the province I’m from that my mother made religiously every year (and still does) and now I make it as well. It’s Bouilli du Québec!
 
What’s that? In France they call it “pot-au-feu”. It’s basically a vegetable stew with meat in it. It’s a “peasant” dish, nothing fancy but it’s packed with flavor and also incredibly healthy! There are so many fresh vegetables going into this recipe making it a fall favorite back home.
 
There’s a slight difference between the Pot-au-feu from France and our Québécois style. We like to add salt pork to it which gives a nice nuance to the dish. When it comes to my version, I add much more to it than my mother does like a bouquet garni, some white wine and beef broth.
 
While I was filming this recipe, I was also making other recipes and I made a mistake. You’ll see me adding potatoes around 4:22 minutes in the video when they should have been added at the same time as the beans, during the last 30 minutes of cooking. Although the Bouilli du Québec was absolutely delicious, aesthetically it wasn’t as “good looking” as it could be. So to make sure there’s no confusion, here’s the order for the ingredients to be added;
– sear the meat and then add onions, salted pork and bouquet garni; set the timer for 1 hour
– 30 minutes later, add carrots and rutabaga
– when the 1st hour is up, add cabbage; set for another hour
– 60 minutes later, check if meat has started to break down and the cabbage is almost tender. If so, add potatoes and green beans; cook for 30 minutes. If not, cook a little longer before adding these last two ingredients.
 
For some of you who are unfamiliar with this dish, we like to serve it along with crusty bread like a Baguette or French loaf. In my family, we like to add some white vinegar to it. It brings all the flavors together. I couldn’t imagine not having some on my plate. David, on the other hand, is not fond of it which is okay.
 
This Bouilli du Québec is comfort food with some wholesomeness to it. If you grew a lot of different vegetables like rutabagas, carrots, onions, potatoes and beans along with some herbs, this is definitely a recipe you just have to try. With all the fresh produce that is available, this is the time to make this popular “La Belle Province” recipe this fall and enjoy the flavors of this French Canadian peasant dish!
Bon Appétit!
 
Check out these other great Québécois recipes…
– Tarte au Sucre – Sugar Pie
– Old Fashioned Baked Beans with Bacon
– Tourtière
– Creton Maison
– Perfect Poutine with Bacon Gravy
– Sucre à la Crème ~ Butter & Cream Fudge
and for even more International recipes, click on this link… Recipe Category • International

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