Pot-au-Feu
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- Yield Serves 4
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Ingredients
- 1 pound beef tenderloin, trimmed of fat and cut into 1/4-inch-thick slices
- 6 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
- 2 medium carrots, peeled, sliced crosswise 1/2 inch thick on the diagonal, and quartered
- 1 small rutabaga (about 1 pound), peeled, sliced crosswise 1/2 inch thick on the diagonal, and quartered
- 2 parsnips, pared, sliced crosswise 1/2 inch thick on the diagonal, and quartered
- 1 large leek, white part only, quartered
- 2 celery stalks, peeled, sliced crosswise 1/2 inch thick on the diagonal, and quartered
- Kosher salt and freshly ground black pepper
- 1 sprig of fresh thyme
- 1 sprig of fresh rosemary
- 1 sprig of fresh parsley
Directions
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In a large, heavy stockpot over medium heat, brown the meat. Add the chicken stock, vegetables, and herbs and bring to a simmer, about 20 to 30 minutes, until the vegetables are fork-tender. Raise the heat if necessary to maintain the simmer.
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Using a slotted spoon, remove the meat to a cutting board. Spoon the vegetables among 4 large shallow bowls. Ladle some broth into each bowl. Slice the meat into 8 slices and spoon 2 slices into each bowl.
This was amazing! I have never loved Beef and Vegetable soup from a can and now I know why. You have to make it from scratch and I don't know why you wouldn't becuase this was SO easy and so delicious. Even my husband slurped it down and had leftovers tonight for dinner. I will be making this recipe over and over again!