Harvest Pot-au-feu

59 Reviews
93% would make this recipe again

Beef and vegetables braised in a broth.

Absolutely comforting during the cold Fall days.

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Preparation : 15 min Cooking : 3 h
380 calories/serving

Ingredients

1/2 onions, finely chopped 3.5 oz
2 cloves garlic, minced
1.7 lb blade pot roast, or rib roast, cut into large cubes
2 tbsp olive oil 1 fl.oz
2 tbsp white flour (all purpose) 0.6 oz
2 1/2 cups beef broth 20.2 fl.oz
2 1/2 cups water 20.2 fl.oz
1 bay leaf 0.1 oz
2 tsp herbes de Provence 0.1 oz
1 pinch salt [optional]
ground pepper to taste [optional]
3 carrots, cut into large chunks 11 oz
2 rutabagas, or turnips, cut into large chunks 11 oz
5 cups green cabbage, or Savoy, cut into large chunks 14.5 oz
8 small potatoes, whole 13 oz

Method

  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 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.
  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.

Observations

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

per 1 serving (410 g)

Amount

% Daily Value

Calories

380

Fat

13 g

20 %

Saturated 3.8 g
+ Trans 0.2 g

20 %

Cholesterol

60 mg

Sodium

130 mg

5 %

Carbohydrate

39 g

13 %

Fibre

8 g

33 %

Sugars

10 g

Net Carbs

31 g

Protein

28 g

Vitamin A

151 %

Vitamin C

96 %

Calcium

10 %

Iron

28 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 2
Meat and Alternatives 3
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

59 Reviews (57 with rating only) 93% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
august 17, 2012 | I would make this recipe again

This is excellent. The meat is so tender that it melts in the mouth. Actually I disagree with the previous reviewer: this recipe is excellent with all the fresh produce in August!

Useful 0
august 17, 2012

This is not the ideal recipe for the middle of August. Kind of bland

Useful 0

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