Beef pot-au-feu

Name: Beef pot-au-feu
Cook time: 47 min
Total time: 47 min
Yield: 4 servings
Ingredients: 600 g beef; 50 carrot; 1 turnip; 1 celery stalk; 1800 water; 1 onion; 1 clove; 1 bouquet garni; 1 tsp salt; 400 g carrot; 400 g leek; 1000 potato; 1 pinch salt; 1 pinch pepper

A convivial French dish in which beef is simmered in a fragrant broth with carrot, turnip, celery and a bouquet garni, served with tender vegetables. Serve with gherkins, coarse salt and strong mustard.

Total time : 47 min
Servings : 4 servings
Difficulty : Easy

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Nutrition · per serving · Estimate

590 kcal

Protein

37 g

Carbs

53 g

Fat

29 g

Macronutrients

Protein

75% RI

37 g

Carbs

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MARIE FRANCESE DA SILVAShared by @mariefrancesedas2aexwh

Photo

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leek400 g

potato1000

salt1 pinch

pepper1 pinch

Steps

1
Take the beef out of the refrigerator 1 hour before cooking.
60 min
2
Place the carrot, turnip and celery stalk in the bowl and blend for 10 seconds, then add the water, the onion studded with cloves, the bouquet garni and the coarse salt.
10s
3
Add the cold water and heat for 2 minutes at 100 °C.
2 min
4
Add the pieces of meat, set up the Varoma and steam for 45 minutes at 100 °C, then transfer the meat to a serving dish and cover it to keep it warm.
45 min
5
While it cooks, cut the meat into pieces and prepare the carrots, leeks and potatoes for serving.

20% RI

53 g

of which sugars

8% RI

7.3 g

Fat

41% RI

29 g

of which saturates

50% RI

9.9 g

Fiber

78% RI

20 g

Minerals

Sodium

33% RI

784 mg

Potassium

116% RI

2317 mg

Calcium

47% RI

376 mg

Iron

56% RI

7.9 mg

Magnesium

69% RI

259 mg

Zinc

85% RI

8.5 mg

Vitamins

Vitamin C

62% RI

49 mg

Vitamin D

0% RI

0 µg

Vitamin A

70% RI

556 µg

Vitamin B6

64% RI

0.9 mg

Vitamin B12

4% RI

0.1 µg

14/14 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.

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