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Auvergne Stew

Auvergne Stew

Main dishes

A delicious Auvergne stew featuring pork, vegetables, and a bouquet of cloves.

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Recipe from JackPotte, Serpicozaure, DavidL and 2 other contributors (Wikibooks), adapted by Recette de cuisine ·

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Aveyronnais potée is a regional specialty that combines pork and vegetables to create a hearty and flavorful dish.

Ingredients and directions

  • Prep time10 min
  • Cook time5 hr
  • Resting4 hr
  • Total9 hr 10 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodslow cooking
  • Estimated cost$32.88 $5.48 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

6 people
  • $3.81
  • $6.15
  • $7.36
  • $1.41
  • $0.19
  • $13.46
  • $0.29
  • $0.21

Prices from US supermarkets for 2 of 8 ingredients; Belgian prices for the rest.

Directions

  1. The night before: soak all the meats except the sausages in cold water, changing the water two or three times.
  2. On the same day, peel the onions and pierce them with cloves. ≈ 8 min
  3. Rinse the meats and place them in a large… ≈ 2 min
  4. Cover them with cold water, and add the onions. ≈ 3 min
  5. Bring to a boil, then reduce the heat and cover.
  6. Cook gently.
  7. Meanwhile, separate the cabbage leaves from each other. ≈ 2 min
  8. Peel the carrots and the turnips. ≈ 8 min
  9. Finely chop the cabbage leaves, dice the carrots into pieces, and cut the turnips into quarters. ≈ 8 min
  10. Add the cabbage and carrots to the pot and continue to cook for 1 hour and 30 minutes.
  11. Cut the sausages. ≈ 3 min
  12. Peel the apples. ≈ 8 min
  13. Towards the end of the cooking time, add the sausages and the apples in the casserole and continue to cook for another 30 minutes.
  14. Arrange the meats and vegetables in a large dish and drizzle with a little of the cooking broth.
  15. Serve the Auvergne potage immediately. ≈ 2 min

The bill

Auvergne Stew

  • 900 g of half-cured pork belly$3.81
  • 800 g of salt-cured pork chops$6.15
  • 600 g of pork loin$7.36
  • 1/2 Brassica oleracea var. viridis$1.41
  • 1 bunch of fresh carrots$0.19
  • 6 turnips$13.46
  • 2 onions$0.29
  • salt, pepper$0.21

Total$32.88

that's $5.48 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 900 g of half-cured pork belly
  • 800 g of salt-cured pork chops
  • 600 g of pork loin
  • 2 sausages for cooking
  • 1/2 Brassica oleracea var. viridis
  • 1 bunch of fresh carrots
  • 12 new potatoes
  • 6 turnips
  • 2 onions
  • 4 cloves of allspice
  • salt, pepper

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