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Harvest Pot-au-feu
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Harvest Pot-au-feu
Beef and vegetables braised in a broth.
Absolutely comforting during the cold Fall days.
Ingredients
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1/2 |
onions, finely chopped |
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100 g |
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2 cloves |
garlic, minced |
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750 g |
blade pot roast, or rib roast , cut into large cubes |
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2 tbsp |
olive oil |
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30 mL |
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2 tbsp |
white flour (all purpose) |
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16 g |
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2 1/2 cups |
beef broth |
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625 mL |
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2 1/2 cups |
water |
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625 mL |
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1 |
bay leaf |
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0.1 g |
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2 tsp |
herbes de Provence |
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1.6 g |
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salt to taste |
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ground pepper to taste |
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3 |
carrots, cut into large chunks |
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300 g |
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2 |
rutabagas, or turnips , cut into large chunks |
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300 g |
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5 1/2 cups |
Savoy cabbage, or green , cut into large chunks |
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400 g |
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8 |
small potatoes, whole |
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360 g |
Method
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Finely chop the onion and mince the garlic. Cut the meat into large cubes.
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Heat the oil in a casserole dish or dutch oven over medium heat. Add the meat and brown thoroughly on each side until golden, 7-8 min total, then take the meat out of the pot and set it aside.
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Add the onion and garlic to the pot, then sauté 3-4 min until the onion is translucent. Stir in the flour and cook 2 min with continuous stirring. Pour in the broth and water gradually, with stirring, then put the meat along with its juices back into the pot. Add the bay leaf and herbes de Provence. Season with salt and pepper. Cover and lower the heat to medium-low. Simmer 2 h, until the meat is tender.
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While the meat is cooking, prepare the vegetables: peel the carrots and rutabagas, then cut them into large pieces; cut the cabbage into large pieces; leave the potatoes whole. Add the vegetables to the pot and cook an additional 40 to 45 min, until the vegetables are cooked al dente. Adjust the seasoning.
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Serve the meat and vegetables including the cooking broth.
Remarks
This dish can be made a few days ahead and reheated over moderate heat.
The broth may be served in a separate bowl, or it may be puréed with a few vegetables in a food processor then served as a thick soup.
Claims
- Free :
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Added Sugar
- Low :
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Sodium
- Source of :
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Calcium, Vitamin D
- Good source of :
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Copper, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin E, Vitamin K
- Excellent source of :
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Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin C, Zinc
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (390g)
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Amount
% DV*
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* DV = Daily Value
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Calories
370
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Fat
13 g
20 %
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Saturated 4 g
+ Trans 0.2 g
20 %
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Cholesterol
60 mg
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Sodium
120 mg
5 %
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Carbohydrate
37 g
12 %
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Fibre
7 g
29 %
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Sugars
8 g
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Protein
28 g
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Vitamin A
150 %
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Vitamin C
70 %
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Calcium
10 %
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Iron
25 %
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More info
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