Pot-au-feu

Use round Steak or top grade chuck instead of brisket, a tougher cut requiring a much longer cooking time. Simmer meat and vegetables in beef broth, instead of water alone, to give the dish a better flavor. Leave skin on turnips as they give the dish color and have much nutritional value.
== Ingredients ==
* 1 3/4 lbs top-grade chuck Steak or 1 lbs top round Steak
* 28 oz beef broth
* 1 lbs potatoes
* 1 lbs carrots
* 1 ea bunch - celery
* 1 ea sprig parsley
* 1 1/2 tsp thyme
* 1 tsp salt
* 1 ea soup bone
* 1 1/2 lbs leeks, washed, trimmed 6"
* 1 lbs turnips, cut into 1" wedges
== Directions ==
# Cut meat into 1" cubes.
# Place meat in a dutch oven, with the broth. Add enough water to cover the meat.
# Over medium heat, bring to a boil.
# Add soup bone to boiling pot.
# Prepare vegetables, cut celery into 4" strips, cut potatoes into wedges, cut carrots into 4" sticks.
# When Beef boils, skim any foam off the surface.
# Add parsley, thyme, salt and prepared vegetables. Note:: (add leeks and turnips if desired). If necessary, add water to cover vegetables.
# Cover pot. Simmer for about 20 minutes.
# Remove parsley. Serve from pot.
== Nutritional Information ==
Per serving: 330 calories, 23 g. Pro, 18 g. Fat, 19 g. Carbs, 828 mg. Sodiun note: serve with crusty bread, kosher salt and prepared horseradish.
Category:Beef Recipes
Category:Beef steak Recipes
Category:Leek Recipes
Category:Low-calorie Recipes
Category:Main Dish Meat Recipes
Category:Potato Recipes
Category:Stew Recipes
Category:Turnip Recipes