Pot-au-feu fills the kitchen with the unmistakable aroma of simmering root vegetables. Almost any combination of meat and vegetables can be used, but aim for lean, flavorful cuts of meat and vegetables such as carrots and parsnips that make the broth extra sweet. This dish also makes the perfect leftover lunch or snack. Cold months are perfect for pot-au-feu, which means "pot on fire" in French.
- Servings: 4
- 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
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.
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.