Pot-au-feu

8 servings

Ingredients

Quantity Ingredient
1¾ pounds TOP-GRADE CHUCK STEAK
28 ounces BEEF BROTH
1 pounds POTATOES
1 pounds CARROTS
1 each BUNCH - CELERY
1 each SPRIG PARSLEY
1½ teaspoon THYME
1 teaspoon SALT
1 pounds TOP ROUND STEAK
1 each SOUP BONE
1½ pounds LEEKS, WASHED, TRIMMED 6\"
1 pounds TURNIPS, CUT INTO 1\" WEDGES

Directions

CUT MEAT INTO 1" CUBES. PLACE MEAT IN A DUTCH OVEN, WITH THE BROTH. ADD ENOUGH WATER TO COVER THE MEAT. OVER MEDIUM HEAT, BRING TO A BOIL. ADD SOUP BONE TO BOILING POT. PREPARE VEGETABLES, CUT CELERY INTO 4" STRIPS, CUT POTATOES INTO WEDGES, CUT CARROTS INTO 4" STICKS. WHEN BEEF BOILS, SKIM ANY FOAM OFF THE SURFACE. ADD PARSLEY, THYME, SALT AND PREPARED VEGETABLES.

NOTE:: (ADD LEEKS AND TURNIPS IF DESIRED.) IF NECESSARY, ADD WATER TO COVER VEGETABLES. COVER POT. SIMMER FOR ABOUT 20 MINUTES. REMOVE PARSLEY. SERVE FROM POT.

PER SERVING: 330 CAL, 23 g. PRO, 18 g. FAT, 19 g. CARBS, 828 mg. SODIUN NOTE: SERVE WITH CRUSTY BREAD, KOSHER SALT AND PREPARED HORSERADISH.

NOTE: USE ROUND STEAK OR TOP GRADE CHUCK INSTEAD OF BRISKET, A TOUGHER CUT REQUIRING A MUCH LONGER COOKING TIME. SIMMER MEAT AND VEGETABLES IN BEEF BROTH, INSTEAD OF WATER ALONE, TO GIVE THE DISH A BETTER FLAVOR. LEAVE SKIN ON TURNIPS AS THEY GIVE THE DISH COLOR AND HAVE MUCH NUTRITIONAL VALUE.

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