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.

This recipe is incompatible with your food profile

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

Ingredients

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 white flour (all purpose) 16 g
2 1/2 cups beef broth 625 mL
2 1/2 cups water 625 mL
1 bay leaf 0.2 g
2 tsp herbes de Provence 2 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
3 carrots, cut into large chunks 300 g
2 rutabagas, or turnips, cut into large chunks 300 g
5 cups green cabbage, or Savoy, cut into large chunks 400 g
8 small potatoes, whole 360 g

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 %

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 2
Meat and Alternatives 3
Fats 2 ½

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

59 Reviews (57 with rating only) 93% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.