Boiled Beef and Vegetables

Name: Boiled Beef and Vegetables
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 900 g beef chuck (cut into large chunks); 4 carrots (peeled and sliced); 4 medium potatoes (peeled and quartered); 2 turnips (peeled and chopped); 2 leeks (cleaned and sliced); 3 cloves garlic (minced); 2 L beef broth; 2 bay leaves; 1 tsp thyme; to taste salt and pepper

170 min 6 servings Medium

All Recipes

Boiled Beef and Vegetables

A comforting and hearty dish featuring tender beef and a medley of vegetables simmered to perfection.

Prep

20 min

Cook

150 min

Total

170 min

Servings

Difficulty

Medium

Bouilli de boeuf et de legumes is a classic French-Canadian dish that brings warmth and comfort to the table. This traditional recipe is a staple in many households, especially during the colder months. The combination of tender beef and a variety of fresh vegetables creates a rich, flavourful broth that is both satisfying and nourishing. Originating from the rustic kitchens of Quebec, this dish is designed to make the most of simple ingredients. It's a perfect way to use up leftover vegetables, making it as economical as it is delicious. With its roots deeply embedded in family gatherings and home-cooked meals, bouilli de boeuf et de legumes is a testament to the enduring appeal of wholesome, hearty cooking.

Ingredients

Servings

Main Ingredients

Instructions

Prepare the Beef

Season the beef chunks with salt and pepper. Heat a large pot over medium-high heat and sear the beef until browned on all sides, about 8 minutes.

Pro tip: Ensure the beef is dry before searing for better browning.

Add Broth

Add the beef broth to the pot, scraping the bottom to deglaze any browned bits. Bring to a boil.

Pro tip: Deglazing the pot adds rich flavour to the broth.

Simmer

Reduce heat to low, add bay leaves, and let simmer for about 1 hour, covered. Skim off foam as necessary.

Pro tip: Skimming keeps the broth clear and clean.

Add Vegetables

Add carrots, potatoes, turnips, and leeks to the pot. Continue to simmer until the vegetables and meat are tender, about 45 minutes.

Pro tip: Cut vegetables uniformly for even cooking.

Add Seasoning

Stir in the minced garlic and thyme. Season with additional salt and pepper to taste. Simmer for another 15 minutes.

Pro tip: Adding herbs later keeps their flavour fresh.

Serve

Remove bay leaves. Serve hot in bowls with crusty bread on the side.

Pro tip: Garnish with fresh parsley for colour.

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Tips & Tricks

<ul><li>Use a heavy-bottomed pot to ensure even cooking.</li><li>Cut vegetables into uniform sizes for even doneness.</li><li>Add herbs towards the end to retain their flavour.</li><li>Skim off any foam for a clearer broth.</li></ul>

Serving Suggestions

Bouilli de boeuf et de legumes is best served with crusty bread to soak up the rich broth. Pair it with a light red wine, such as a Pinot Noir, to complement the flavours of the beef. This dish can be made ahead and stored in the refrigerator for up to three days. Reheat gently on the stovetop to maintain the texture of the vegetables. Freezing is not recommended as the potatoes may become mushy.