Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Saturday, May 2, 2009
Pot au Feu
Yield: About 4 servings
4 lbs. beef chuck roast, with or without bone
4 quarts good quality homemade beef broth with marrow, if possible
3 sprigs parsley
3 sprigs thyme
1 bay leaf
1/8 teaspoon black peppercorns
1/8 teaspoon whole cloves
2 onions roughly chopped
1 celery stalk, cut into three inch lengths
1/2 lb. carrots peeled and cut into 3 inch lengths
Place meat in a large stock pot. Cover with homemade broth. Add parsley, thyme, bay leaf, peppercorns and cloves (can be tied into a cheesecloth to make later removal easier). If your broth is unsalted, add about 1 tsp. salt. Cook until meat is very tender, about three hours. About half an hour before meat is done, add onions. About 15 minutes later, add celery and carrots. Remove herbs and spices.
Cut meat into serving size pieces and place in bowls. Cover with broth and cooked veggies.