Pot-Au-Feu

This Vietnamese main features BEEF BROTH 1 teaspoon SALT, POTATOES 1 lb TOP ROUND STEAK, CARROTS 1 ea SOUP BONE, BUNCH - CELERY 1 1/2 lb LEEKS, WASHED. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Vietnamese

Courses: Main Courses

Difficulty: Beginner

Servings: 8

Calories: 2422.2

Dietary: Gluten-free

Description

This Vietnamese main features BEEF BROTH 1 teaspoon SALT, POTATOES 1 lb TOP ROUND STEAK, CARROTS 1 ea SOUP BONE, BUNCH - CELERY 1 1/2 lb LEEKS, WASHED. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

28 oz BEEF BROTH
1 teaspoons SALT
1 lbs POTATOES
1 lbs TOP ROUND STEAK
1 lbs CARROTS
1 whole SOUP BONE
1 whole BUNCH - CELERY
1 1/2 lbs LEEKS, WASHED, TRIMMED 6"
1 whole SPRIG PARSLEY
1 lbs TURNIPS, CUT INTO 1" WEDGES

Directions

1
Cut MEATmeat INTOinto 1" CUBEScubes. PLACEplace MEATmeat INin Aa DUTCHdutch OVENoven, WITHwith THEthe BROTHbroth. ADDadd ENOUGHenough WATERwater TOto COVERcover THEthe MEATmeat. OVERover MEDIUMmedium HEATheat, BRINGbring TOto Aa BOILboil. ADDadd SOUPsoup BONEbone TOto BOILINGboiling POTpot. PREPAREprepare VEGETABLESvegetables, CUTcut CELERYcelery INTOinto 4" STRIPSstrips, CUTcut POTATOESpotatoes INTOinto WEDGESwedges, CUTcut CARROTScarrots INTOinto 4" STICKSsticks. WHENwhen BEEFbeef BOILSboils, SKIMskim ANYany FOAMfoam OFFoff THEthe SURFACEsurface. ADDadd PARSLEYparsley, THYMEthyme, SALTsalt ANDand PREPAREDprepared VEGETABLESvegetables. NOTEnote:: (ADaddD LEEKSleeks ANDand TURNIPSturnips IFif DESIREDdesired.) IFif NECESSARYnecessary, ADDadd WATERwater TOto COVERcover VEGETABLESvegetables. COVERcover POTpot. SIMMERsimmer FORfor ABOUTabout 20 MINUTESminutes. REMOVEremove PARSLEYparsley. SERVEserve FROMfrom POTpot
2
TOP-GRADE CHUCK STEAK 1 1/2 ts THYME

Nutrition Facts

Servings 8

Amount Per Serving
Calories 2422.2kcal

% Daily Value *
Total Fat 137.1g211%
Saturated Fat 55.3g277%
Cholesterol 708.9mg237%
Sodium 732.1mg31%
Total Carbohydrate 30.6g11%
Dietary Fiber 5.7g23%
Sugars 6.2g
Protein 242.9g486%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, beef, boiling, bone, broth, bunch, carrots, celery, cut, leeks, main, parsley, potatoes, potaufeu, round, salt, simmering, soup, sprig, steak

Read it online: https://www.chefs-mate.com/recipe/pot-au-feu/