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Pot Au Feu

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Ingredients
  Beef rump roast 2 Pound, trimmed of all visible fat and tied with string
  Canned reduced sodium beef broth 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Canned reduced sodium chicken broth 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Water 4 Cup (64 tbs)
  Bay leaf 1⁄2
  Dried thyme 1⁄4 Teaspoon
  Kosher salt 1⁄4 Teaspoon
  Freshly ground pepper To Taste
  Leeks 4 , split lengthwise and cleaned
  Carrots 4 , peeled and cut into 2-inch pieces
  Celery heart 1 , trimmed and cut lengthwise into 8 wedges
  Turnips 2 , peeled and cut into quarters
  Green cabbage 1⁄2 Small, trimmed and cut into 8 wedges
  Chopped fresh parsley 2 Tablespoon
Directions

1. Combine the beef, the beef and chicken broths, and the water in a large, heavy pot or Dutch oven; bring to a boil over medium-high heat. Skim any foam that rises to the surface, reduce the heat to medium, and add the bay leaf, thyme, salt, and pepper. Leaving the lid slightly ajar, gently simmer the beef until almost tender, about 2 1/2 hours. With tongs, transfer the beef to a plate.
2. Add the leeks, carrots, celery heart, turnips, and cabbage to the broth, then top with the reserved beef. Cover and simmer until the vegetables and beef are tender, about 30 minutes. Remove from the heat and let stand 20-30 minutes to blend the flavors.
3. To serve, transfer the beef to a cutting board and remove the string. Slice 1/4-inch thick and arrange the slices on a platter. Arrange the vegetables around the beef and moisten with some of the broth; sprinkle with the parsley. Serve in shallow bowls, ladling extra broth over the beef and vegetables.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Beef
Interest: 
Healthy

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2748 Calories from Fat 858

% Daily Value*

Total Fat 92 g140.9%

Saturated Fat 0.56 g2.8%

Trans Fat 0 g

Cholesterol 10.9 mg3.6%

Sodium 3051.7 mg127.2%

Total Carbohydrates 161 g53.5%

Dietary Fiber 29.8 g119.2%

Sugars 61.2 g

Protein 313 g625.6%

Vitamin A 1113.5% Vitamin C 400%

Calcium 79.1% Iron 117.6%

*Based on a 2000 Calorie diet

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Pot Au Feu Recipe