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Pumpkin and leeks pot au feu

Author: Les Cultures de chez nous
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Pot-au-feu de citrouille et poireaux
Preparation 25
Baking 180
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 45 ml (3 tablespoons) of butter
  • 15 ml (1 tablespoon) of vegetable oil
  • 454 gr (1 pound) of cubed beef or pork
  • 1 package of 250 r (3 cups) of Les Cultures de chez nous sliced leeks
  • 4 chopped garlic cloves
  • 30 ml (2 tablespoons) of steak spices
  • 1 Bay leaf
  • 1 can of 796 ml of canned tomatoes
  • 500 ml (2 cups) of beef broth
  • 500 ml (2 cups) of pumpkin cubes
  • 2 diced carrots
  • 2 celery branches into slices
  • 2 diced potatoes
  • Salt and pepper up to taste
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Preparation

  • In a large cocotte, melt butter with vegetable oil. Add meat cubes and brown over all sides for 1 to 2 minutes. Add leeks and garlic, brown 1 minute.
  • Add steak spices and Bay leaf. Add canned tomatoes and beef broth. Bring to a boil, cover and low down heat. Simmer for about 2 hours.
  • Add vegetables, cover and cook at low heat about 1 hour.
  • If desired, serve into small emptied pumpkins.

Chef's notes