Beef and Tomato Pot-au-Feu

Name: Beef and Tomato Pot-au-Feu
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 serving(s)
Ingredients: 3 lbs (1.5 kg) boneless beef blade roast; 2 onions, peeled and halved; 2 tablespoons (30 ml) oil; 4 cups (1 litre) chicken broth; 4 cups (1 litre) water; 1/2 lb (225 g) salt pork, cut into 2 thick slices; 4 lb (2 kg) medium carrots, yellow and orange, peeled; 4 fresh or frozen whole tomatoes; 1 medium rutabaga, peeled and cut into 6 wedges; 1/2 cup (125 ml) chopped arugula; Salt and pepper

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Preparation 20 MIN

Cooking 2 H 30 MIN
Servings 6
Freezes

Ingredients
Preparation

Ingredients

3 lbs (1.5 kg) boneless beef blade roast
2 onions, peeled and halved
2 tablespoons (30 ml) oil
4 cups (1 litre) chicken broth
4 cups (1 litre) water
1/2 lb (225 g) salt pork, cut into 2 thick slices
4 lb (2 kg) medium carrots, yellow and orange, peeled
4 fresh or frozen whole tomatoes
1 medium rutabaga, peeled and cut into 6 wedges
1/2 cup (125 ml) chopped arugula
Salt and pepper

Preparation

In a large pan, brown meat in oil. Season with salt and pepper. Set aside on a plate. Do the same with onions. Return meat to the pan with onions.
Add broth, water and salt pork. Bring to a boil and simmer uncovered for about 30 minutes. Add vegetables, cover and cook on low heat for about 2 hours or until meat is fork tender.
Just before serving, sprinkle with arugula and serve with crusty bread.

Beef and Tomato Pot-au-Feu

Ingredients

Preparation

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