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Pot au Feu


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  • 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



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


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