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All ages love this homey "winter dinner" of beef, chicken, sausage and vegetables simmered in its own rich broth. Offer a tray of traditional condiments - Dijon mustard, coarse salt, horseradish, sour cream, puckery gherkins. Serve with old-fashioned wheat bread, sliced and buttered.

2 (14-ounce) cans beef broth
1 cup dry red wine
1/2 onion, diced
2 cloves garlic, minced
3 stalks celery cut diagonally in 3-inch lengths
4 carrots cut diagonally in 3-inch lengths
1/4 cup chopped parsley to cook in broth
1 bay leaf
6 to 8 beef short ribs or 5 pounds beef shank

6 to 8 chicken thighs, skin removed
11/2 pounds beef kielbasa, cut diagonally in 4-inch lengths
10 whole peppercorns
2 teaspoons salt
1/4 cup chopped parsley for garnish
6 baking potatoes, peeled (may substitute 3/4 pound boiled egg noodles)
Sour cream
Horseradish (bottled, or grate fresh made into a paste with white vinegar)
Flaked sea salt (may substitute kosher salt)
Dijon mustard

Combine beef broth, wine, onion, garlic, celery, carrots, peppercorns, parsley and short ribs in a large kettle and add water to cover. Bring to simmer, partially cover and simmer for 3 hours.

Add chicken thighs and kielbasa and simmer an additional hour. Short ribs and chicken should be very tender. Chill and remove fat. When ready to serve, bring to a boil and reheat slowly at simmer; meanwhile place potatoes in pot of salted water and boil until nearly tender, about 35 minutes. Drain. Cut potatoes in half and add to simmering pot-au- feu. Heat 15 minutes more and serve.

Ladle into heated, shallow bowls, sprinkling additional parsley for garnish. Serve with condiments: sour cream, horseradish sauce, gherkins, flaked sea salt, mustard. Serves 4 to 6.

Thursday, February 18, 1999

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