Pot-au-feu

Use round Steak or top grade chuck instead of brisket, a tougher cut requiring a much longer cooking time. Simmer meat and vegetables in beef broth, instead of water alone, to give the dish a better flavor. Leave skin on turnips as they give the dish color and have much nutritional value.

Ingredients

 * 1 3/4 lbs top-grade chuck Steak or 1 lbs top round Steak
 * 28 oz beef broth
 * 1 lbs potatoes
 * 1 lbs carrots
 * 1 ea bunch - celery
 * 1 ea sprig parsley
 * 1 1/2 tsp thyme
 * 1 tsp salt
 * 1 ea soup bone
 * 1 1/2 lbs leeks, washed, trimmed 6"
 * 1 lbs turnips, cut into 1" wedges

Directions

 * 1) Cut meat into 1" cubes.
 * 2) Place meat in a dutch oven, with the broth. Add enough water to cover the meat.
 * 3) Over medium heat, bring to a boil.
 * 4) Add soup bone to boiling pot.
 * 5) Prepare vegetables, cut celery into 4" strips, cut potatoes into wedges, cut carrots into 4" sticks.
 * 6) When Beef boils, skim any foam off the surface.
 * 7) Add parsley, thyme, salt and prepared vegetables. Note:: (add leeks and turnips if desired). If necessary, add water to cover vegetables.
 * 8) Cover pot. Simmer for about 20 minutes.
 * 9) Remove parsley. Serve from pot.

Nutritional Information
Per serving: 330 calories, 23 g. Pro, 18 g. Fat, 19 g. Carbs, 828 mg. Sodiun note: serve with crusty bread, kosher salt and prepared horseradish.