Ingredients with Measurements:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 cups water
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 turnips, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup chopped celery
- 1 cup chopped leeks
- 1 cup chopped cabbage
- 1 cup chopped kale
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the olive oil in the Dutch oven over medium-high heat. Add the beef and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
2. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
3. Return the beef to the pot and add the beef broth, water, bay leaves, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour.
4. Add the carrots, parsnips, turnips, and potatoes to the pot and simmer for another 30 minutes.
5. Add the celery, leeks, cabbage, and kale to the pot and simmer for another 15 minutes.
6. Remove the bay leaves and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 30g
Protein: 30g
Sodium: 800mg
Fiber: 8g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or pork.
- Any root vegetables can be used, such as sweet potatoes, rutabaga, or celery root.
- Chicken broth can be used instead of beef broth.
Variations:
- Add a can of diced tomatoes for a more tomato-based flavor.
- Add a cup of red wine for a richer taste.
- Add a cup of barley or lentils for a heartier soup.
Tips and tricks:
- Brown the beef in batches to prevent overcrowding in the pot.
- Use a sharp knife to chop the vegetables into even-sized pieces for even cooking.
- Add more water or broth if the soup becomes too thick.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a slice of crusty bread on the side.
Garnishes:
Sprinkle with chopped fresh parsley or thyme.
Pairings:
Serve with a glass of red wine and a side salad.
Suggested side dishes:
Crusty bread and a side salad.
Troubleshooting advice:
- If the soup is too thin, simmer for longer to reduce the liquid.
- If the soup is too thick, add more water or broth.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Potée is a traditional French soup made with meat and vegetables. It originated in the Burgundy region of France and was traditionally made with pork.
Flavor profiles:
This soup is hearty and savory, with a rich beef broth and a mix of sweet and earthy root vegetables.
Serving suggestions:
Serve hot with a slice of crusty bread on the side.
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Region: French