Home Contact News About


Pot-au-feu
(French beef stew)
 
I n g r e d i e n t s
1 1/2 lb (750 g) lean stewing beef, cubed
4 carrots, peeled and cut into large chunks
2 small turnips, peeled and cut into large chunks
2 leeks, halved, washed and sliced
1 stalk celery, chopped
1 onion, peeled
6 cloves garlic
1 bouquet garni (parsley, thyme and bay leaves)
1 lb (500 g) small potatoes (peeled if desired)
1/2 tsp (2 mL) each salt and pepper
Serves - 6
Preparation - 60 min
 
• Place the meat in the NutriCook® pan and add enough water just to cover. Do not put the lid on.
• Bring to the boil; reduce the heat and simmer for 30 minutes, skimming the foam from the surface often.
• Use a slotted spoon to remove the meat. Reserve 3 cups (750 mL) of the cooking liquid in NutriCook® pan.
• Place the meat along with the carrots, turnips, leeks and celery in the steaming basket. Push the cloves into the onion. Add the onion and bouquet garni to the steamer basket.
• Place the steaming basket in the pan. Close the NutriCook®.
• Meanwhile, cook the potatoes in boiling, salted water until fork tender.
• At the end of the soft steam phase time, open the NutriCook® and remove the basket. Discard the onion and bouquet garni.
• Transfer the meat and vegetables to a serving dish with the potatoes. Season with salt and pepper (adjust seasonings to taste).
N u t r i t i o n   V a l u e s   P e r   S e r v i n g
  Fat: 10 g – Sat fat: 4 g – Cholesterol: 72 mg – Sodium: 330 mg Carbohydrates: 25 g – Fibre: 5 g – Sugars: 7 g – Proteins: 29 g
H e a l t h y   E a t i n g   T i p
 

Beef is a source of iron. Iron is an essential mineral that helps to build blood cells, which carry oxygen from the lungs to all parts of the body.

A bouquet garni is a bundle of fresh herbs tied with kitchen twine. The bundle flavours the dish while cooking, but is removed before serving.