Pot au Feu

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 440.0
  • Total Fat: 2.6 g
  • Cholesterol: 26.4 mg
  • Sodium: 127.0 mg
  • Total Carbs: 38.2 g
  • Dietary Fiber: 6.8 g
  • Protein: 16.0 g

View full nutritional breakdown of Pot au Feu calories by ingredient
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Number of Servings: 10

Ingredients

    10 carrots- whole, and peeled
    6 stalks celery- again whole- not chopped
    Beef Shank- or any bony beef 12 oz.
    Rump Steak- or any cheap cut of beef- 3 lbs
    Turnips, 4 medium
    Potatoes- 4 large
    Onion- 2 large, peeled and chopped in half
    cloves
    salt & pepper
    bouquet garni made with rosemary, thyme, oregano and parsely tied together in a cheesecloth.

Directions

Put the meat in a dutch oven and cover with cold water and bring to a boil- immediately remove meat, pour out water- CLEAN PAN and then put fresh water and the meat back into the pot.

Wash and peel carrots, put washed celery (not chopped, but stalks) and onions, peeled and sliced in half with a clove in each half into the water.

Add bouquet garni (in cheesecloth put fresh rosemary, thyme, oregano and parsley- tie with a string) to water.

Add sea salt and fresh ground pepper.

Bring water to a barely simmer with the top of the dutch oven just off center of the pot to let some steam escape.

Let simmer for 3 hrs, then add turnips, cooking for 30 min or until tender. Boil potatoes separately and then drain and add at the last. Try to keep the integrity of the vegetables- they should retain their shapes and not get muddled up.

Serve with dijon mustard and cornichon (sweet gherkins).

Serving Size: 12

Number of Servings: 10

Recipe submitted by SparkPeople user ALLEYKITTEN.

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