Harvest pot-au-feu
Prep Time
Price Per Serving
Cooking Mode
2 tbsp. tbsp. flour
1 turnip diced
1 Spanish onion sliced
6 carrots cut in chunks
1 bay leaf
2 tsp. tsp dried thyme
8 cups cup beef stock
1 ½ lb. lb beef cubes
2 tablespoons tbsp Compliments olive oil
1 cabbage, heart removed, cut into 8 pieces
8 white new baby potatoes
220 g lb green and yellow beans
To taste salt and pepper
2 tbsp. tbsp. flour
1 turnip diced
1 Spanish onion sliced
6 carrots cut in chunks
1 bay leaf
2 tsp. tsp dried thyme
8 cups cup beef stock
1 ½ lb. lb beef cubes
2 tablespoons tbsp Compliments olive oil
1 cabbage, heart removed, cut into 8 pieces
8 white new baby potatoes
220 g lb green and yellow beans
To taste salt and pepper
Directions
1In a heavy-bottomed Dutch oven, heat oil over high heat. Cook beef cubes for 4 to 5 minutes or until golden on all sides. Add flour and continue cooking for 2 minutes, stirring constantly.
2Gradually pour in beef stock, continuing to stir. Add thyme and bay leaf. Cover and reduce heat to medium-low. Allow to simmer for 2 hours or until meat is tender.
3Stir in carrots, onion, turnip, cabbage and potatoes, and cook for another 30 to 45 minutes or until vegetables are cooked but still slightly crisp. Add beans for the last 15 minutes of cooking. Season to taste and serve with Multigrain bread.
4: Multigrain Bread
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Personal Note
Personal Note