French · Dinner
Beef and Vegetable Boiled Dinner (Low-Calorie)
A French-style pot-au-feu built around lean beef sirloin simmered with cabbage, carrot, leek and turnip until tender, skimmed clean rather than enriched with fat. Broth stays light and vegetable-forward, finished with mustard and parsley for brightness, served in a shallow bowl with meat and vegetables spooned over.
$6
15 minsPrep
70 minsCook
85 minsTotal
EasyLevel
Nutrition per serving
372Calories
41.2gProtein
12.6gFat
19.8gCarbs
8.9gSugar
5.1gFiber
780mgSodium
107mgChol
4.7gSat Fat
1180mgPotassium
115mgCalcium
4.3mgIron
2.6mcgVitamin B12
38mgVitamin C
low-calorie
protein-rich
low-carb
high-fiber
low-calorie
Instructions
1
Prep
Trim visible fat from the beef sirloin; peel carrot, leek, turnip and celery; halve carrot and leek lengthwise, quarter turnip, cut celery into 2-inch pieces, smash garlic clove, chop parsley.
2
Sear
Place trimmed beef in a dry medium saucepan over medium-high heat and brown on two sides about 3 minutes total until the surface turns deep brown.
3
Simmer
Add beef stock, water, onion, garlic, bay leaf and thyme to the saucepan; bring to a boil, then reduce to low heat and simmer uncovered 35 minutes, skimming grey foam every 10 minutes.
4
Simmer
Add carrot, turnip and celery; simmer over low heat 20 minutes until fork-tender. Add cabbage and leek; simmer 10 minutes more until cabbage turns translucent and beef pulls apart easily.
5
Plate
Lift beef and vegetables into a shallow bowl, ladle over broth, season with salt and pepper, scatter with parsley, and serve with mustard on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin, trimmed of visible fat
- 2 cup180g cabbage
- 22 small carrot (120g)
- 11 leek (100g), white and light green part
- 22 stalk celery (80g)
- 11 small turnip (120g)
- 22 bay leaf
- 4 sprigs4 sprigs thyme-fresh
- 11 onion (160g)
- 2 clove2 clove garlic
- 3 cups720ml beef-stock-low-sodium
- 3 cups720ml water
- 2 tsp2 tsp mustard-dijon, for serving
- 2 tbsp2 tbsp parsley, for finishing
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black-pepper
