Pot au Feu

By BobLongo

Ingredients

• 1 1/2 pounds sirloin
• Salt to taste, if desired
• 3 cups fresh or canned chicken broth
• 4 cups water
• 6 peppercorns
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1/4 pound yellow turnips (rutabagas)
• 8 small white onions (not pearl onions), about 1/2 pound, peeled
• 12 small baby carrots, about 1/2 pound, trimmed and scraped
• 3/4 pound brussels sprouts, trimmed and split lengthwise
• 1 pound kielbasa (Polish sausage), cut crosswise into four pieces of equal size
• 8 green onions, ends trimmed

Preparation

Step 1

Four to six servings
Preparation time: 20 minutes
Cooking time: 45 minutes

1. Brown the sirloin, and add salt, broth, water, peppercorns, bay leaf and thyme. Bring to a boil and cover closely. Let simmer 30 minutes.
2. Meanwhile, peel the turnips and cut them into rectangles measuring about 1 1/2 inches long and 1/2 inch wide. Add them to the kettle. Add the onions, carrots and brussels sprouts. Cook 10 minutes.
3. Add the sausage and green onions and cover. Let cook 5 minutes. Carve the meats and serve with vegetables and a little stock