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French Boiled Dinner (Pot au Feu)

Pot au Feu means "pot in the fire."


  • 1 1/2 pounds beef boneless chuck roast
  • 1 marrow bone (optional)
  • 8 black peppercorns
  • 1 teaspoon salt
  • 1/4 teaspoon dried thyme leaves
  • 1 bay leaf
  • 4 cups water
  • 1 1/2 pounds chicken drumsticks
  • 10 to 12 small carrots
  • 10 to 12 small onions or 3 large onions, cut into fourths
  • 3 medium turnips, cut into fourths
  • 4 stalks celery, cut into 1-inch pieces
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper


  1. Place beef, marrow bone, peppercorns, 1 teaspoon salt, thyme and bay leaf in Dutch oven. Add water. Heat to boiling; reduce heat. Cover and simmer 1 hour.
  2. Add chicken; cover and simmer 1 hour longer.
  3. Add carrots, onions, turnips and celery; sprinkle with 3/4 teaspoon salt and pepper. Cover and simmer until beef and vegetables are tender, about 45 minutes.
  4. Remove chicken and vegetables to warm platter; slice beef.
  5. Strain broth; serve in soup bowls as a first course.

Yield: 10 to 12 servings

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