French Boiled Dinner (Pot au Feu)

Pot au Feu means “pot in the fire.”

1 1/2 pounds beef boneless chuck roast
1 marrow bone (optional)
8 black peppercorns
1 teaspoon salt
1/4 teaspoon dried thyme leaves
1 bay leaf
4 cups water
1 1/2 pounds chicken drumsticks
10 to 12 small carrots
10 to 12 small onions or 3 large
onions, cut into fourths
3 medium turnips, cut into fourths
4 stalks celery, cut into 1-inch pieces
3/4 teaspoon salt
1/8 teaspoon pepper

Place beef, marrow bone, peppercorns, 1 teaspoon salt, thyme and bay leaf in Dutch oven.
Add water.
Heat to boiling; reduce heat. Cover and simmer 1 hour.
Add chicken; cover and simmer 1 hour longer.

Add carrots, onions, turnips and celery; sprinkle with 3/4 teaspoon salt and pepper.
Cover and simmer until beef and vegetables are tender, about 45 minutes.

Remove chicken and vegetables to warm platter; slice beef. Strain broth; serve in soup bowls as a first course.

Yields 10 to 12 servings.