Pot Au Feu (Dinner In A Pot) Recipe
Ingredients
| Boneless round steak | 1 Pound | |
| Water | 3 Cup (48 tbs) | |
| Condensed beef broth | 1 Can (10 oz) | |
| Onion | 1 Large, chopped | |
| Garlic | 1 Clove (5 gm), minced | |
| Salt | 2 Teaspoon | |
| Parsley sprigs | 4 Small | |
| Bay leaf | 1 | |
| Peppercorns | 6 | |
| Thyme leaf | 1⁄2 Teaspoon | |
| Chicken breast | 12 Ounce (1 Whole Chicken Breasts) | |
| Carrots | 4 Large | |
| Zucchini | 2 | |
| Celery sticks | 3 Cup (48 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1589 Calories from Fat 358
% Daily Value*
Total Fat 40 g61.3%
Saturated Fat 13.1 g65.3%
Trans Fat 0.8 g
Cholesterol 276.7 mg92.2%
Sodium 7158 mg298.3%
Total Carbohydrates 89 g29.7%
Dietary Fiber 24.4 g97.8%
Sugars 43.4 g
Protein 223 g446.8%
Vitamin A 1022.4% Vitamin C 220.4%
Calcium 43.1% Iron 91.2%
*Based on a 2000 Calorie diet
Directions
Place steak in a heavy kettle or Dutch oven.
Add water, beef broth, onion and garlic.
Place parsley, bay leaf, peppercorns and thyme on a small piece of cheesecloth; bring up corners to enclose herbs; tie securely; add to kettle.
Heat to boiling; lower heat; cover.
Simmer 1 hour.
Add chicken breast; simmer 30 minutes, or until meats are tender.
Remove meats; keep warm.
While meats cook, pare carrots and cut in sticks; trim zucchini, cut in sticks.
Reheat broth in kettle to boiling; add carrots; cover.
Cook 15 minutes.
Add zucchini and celery sticks; cook 15 minutes longer, or until tender.
Remove.
Strain broth into a large bowl, pressing onion and garlic through sieve into liquid; let stand about a minute, or until fat rises to top, then skim off.
Carve meats; combine with broth and vegetables in a heated tureen.
Chef
