Pumpkin and leek pot-au-feu

Name: Pumpkin and leek pot-au-feu
Prep time: 3 h 25 min
Cook time: 3 h
Yield: 4
Cuisine: Plats principaux
Ingredients: 45 ml (3 tablespoons) of butter; 15 ml (1 tablespoon) of vegetable oil; 454 g (1 lb) of beef or pork, in cubes; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 4 garlic cloves, chopped; 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, into cubes; 2 carrots, diced; 2 celery branches, into slices; 2 potatoes, diced; Salt and pepper up to taste

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Author: Les Cultures de chez nous

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Preparation 25

Baking 180

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

45 ml (3 tablespoons) of butter
15 ml (1 tablespoon) of vegetable oil
454 g (1 lb) of beef or pork, in cubes
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
4 garlic cloves, chopped
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, into cubes
2 carrots, diced
2 celery branches, into slices
2 potatoes, diced
Salt and pepper up to taste

Preparation

Side-by-side mode

In a large casserole dish, melt the butter with the vegetable oil. Add the meat cubes and brown over all sides for 1 to 2 minutes. Add the leeks and garlic, then brown for 1 minute.
Stir in steak spices and bay leaf. Add canned tomatoes and beef broth. Bring to the boil, cover and reduce heat. Simmer for about 2 hours.
Add the vegetables, cover and simmer at low heat for about 1 hour.
If desired, serve in small, emptied pumpkins.