Petit Pot-au-Feu

Name: Petit Pot-au-Feu
Total time: 1200 s
Yield: 2 people
Ingredients: 1 piece chuck roast, about 1.1 lbs (500 grams); 2 carrots; 2 potatoes; 1 small sweet potato; 1 turnip; 1 small leek; 1 onion; 1 clove garlic; 1 bouquet garni (bundle of herbs); 1 bouillon cube; Salt and pepper; 1 tablespoon vinegar

Pascale Diotte @pascalediotte21

Diénay

Pot-au-feu is usually made for 10 people, but there are just two of us and I was craving pot-au-feu, so here’s a small-batch version for two.

Pascale Diotte @pascalediotte21

Diénay

Pot-au-feu is usually made for 10 people, but there are just two of us and I was craving pot-au-feu, so here’s a small-batch version for two.

Saved

Ingredients

20 min

2 people

1 piecechuck roast, about 1.1 lbs (500 grams)
2carrots
2potatoes
1small sweet potato
1turnip
1small leek
1onion
1 clovegarlic
1bouquet garni (bundle of herbs)
1bouillon cube
Salt and pepper
1 tablespoonvinegar

Saved

Steps

20 min

1

Pour 6 1/3 cups water (1.5 liters) into a Dutch oven or large pot. Add salt, pepper, the bouillon cube, bouquet garni, vinegar, and the peeled garlic and onion.
2

Bring to a boil, then add the meat and all the vegetables except the potatoes and sweet potato.
3

Cover and simmer for 1 hour and 30 minutes.
4

Add the potatoes and sweet potato, and cook for another 20 to 30 minutes, until the potatoes are tender.
5

Serve in bowls, sprinkle with coarse salt. Put pickles and mustard on the table.
6

Save the broth to make soup the next day.