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Ingredients
- 1 1/2 pound beef boneless chuck roast
- 1 marrow bone (optional)
- 8 black peppercorns
- 1 3/4 teaspoon salt
- 1/4 teaspoon dry thyme leaves
- 1 bay leaf
- 4 c. water
- 1 1/2 pound chicken drumsticks
- 10 to 12 sm. carrots
- 10 to 12 sm. onions or possibly 3 lg. onions, cut into fourths
- 3 med. turnips, cut into fourths
- 4 stalks celery, cut into 1 inch pcs
- 1/8 teaspoon pepper
Directions
- Makes 10 to 12 servings. Pot au Feu literally means "pot in the fire." When done, the beef and vegetables are served separately from the broth, that is served steaming hot as a first course.
- Place beef, marrow bone, peppercorns, 1 tsp salt, thyme and bay leaf in Dutch oven. Add in water. Heat to boiling. Reduce heat. Cover and simmer 1 hour. Add in chicken. Cover and simmer 1 hour longer. Add in carrots, onions, turnips and celery. Sprinkle with 3/4 tsp salt and pepper. Cover and simmer till beef and vegetables are tender, about 45 min. Remove chicken and vegetables to warm platter. Slice beef. Strain broth and serve in soup bowls as a first course.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 445g | |
| Recipe makes 8 servings | |
| Calories 307 | |
| Calories from Fat 133 | 43% |
| Total Fat 14.81g | 19% |
| Saturated Fat 5.67g | 23% |
| Trans Fat 0.04g | |
| Cholesterol 86mg | 29% |
| Sodium 684mg | 28% |
| Potassium 779mg | 22% |
| Total Carbs 17.28g | 5% |
| Dietary Fiber 4.3g | 14% |
| Sugars 8.31g | 6% |
| Protein 25.81g | 41% |
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