Harvest Pot-au-feu

Harvest Pot-au-feu

Beef and vegetables braised in a broth .

Absolutely comforting during the cold Fall days.

4 servings
Preparation 15 min
Cooking 3 h

370 calories per serving 


1/2 onions, finely chopped   100 g
2 cloves garlic, minced    
750 g blade pot roast, or rib roast , cut into large cubes    
2 tbsp olive oil   30 mL
2 tbsp cornstarch   16 g
2 1/2 cups beef broth   625 mL
2 1/2 cups water   625 mL
1 bay leaf   0.1 g
2 tsp herbes de Provence   2 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
3 carrots, cut into large chunks   300 g
2 rutabagas, cut into large chunks   300 g
5 1/2 cups Savoy cabbage, or green , cut into large chunks   400 g
8 small potatoes, whole   360 g


  1. Finely chop the onion and mince the garlic. Cut the meat into large cubes.
  2. 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.
  3. Add the onion and garlic to the pot, then sauté 3-4 min until the onion is translucent. Stir in the cornstarch 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.
  4. 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.
  5. Serve the meat and vegetables including the cooking broth.


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.

Nutrition Facts Table

Nutrition Facts

per 1 serving (400g)


% DV*

* DV = Daily Value




13 g

20 %

Saturated 4 g
+ Trans 0.2 g

20 %


60 mg


125 mg

5 %


38 g

13 %


7 g

30 %


8 g


28 g

Vitamin A

150 %

Vitamin C

70 %


10 %


25 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: ¼ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¾ serving

More info


Free :
Added Sugar
Low :
Source of :
Calcium, Vitamin D
Good source of :
Copper, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin E, Vitamin K
Excellent source of :
Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin C, Zinc

More info

This recipe is in the following categories: Beef | Vegetables | Main courses/Entrées | Diabetes-friendly | Halal | High Fibre | High Iron | Kosher | Low Sodium | Braise/Stew | Canadian

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