All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Pot au feu means “pot on the fire,” and if the French meant to say this dinner is flame, well, they were right on. (The French in no way meant that; the name goes back to 17th century and has nothing to do with modern slang.) You likely (hopefully!) won't be setting any pots and pans ablaze while making this, but you will be dealing some flavor explosions of the most en fuego variety: rich, meaty meatballs in a wine-and-butter sauce of carrots and onions, with creamy mashed potatoes on the side. A meal this lit has no choice to be hot as heck.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Make the Mashed Potatoes
Peel and cut potatoes into evenly-sized chunks. Bring a medium pot with potato chunks covered by 8 cups water and 2 tsp. salt to a boil. Cook until fork-tender, 14-18 minutes.
Reserve 1 cup potato cooking water. Drain potatoes in a colander and return to pot.
Set aside ⅔ cup potato cooking water for sauce. To potatoes, add sour cream, half the butter (reserve remaining for sauce), ½ tsp. salt, and 2 Tbsp. remaining potato cooking water. Mash until smooth. If too dry, add additional remaining potato cooking water 1 Tbsp. at a time until desired consistency is reached. Cover and set aside.
While potatoes boil, prepare ingredients.
Prepare the Ingredients
Halve and peel onion. Cut halves into ¼" dice.
Peel, trim, and cut carrot into ¼" dice.
Make the Meatballs
In a mixing bowl, combine ground beef, breadcrumbs, ricotta, and a pinch of salt and pepper.
Form into eight evenly-sized meatballs, about the size of golf balls.
Sear the Meatballs
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add meatballs to hot pan and stir occasionally until browned all over, 4-6 minutes.
Transfer meatballs to a plate. Meatballs will finish cooking at a later step. Reserve pan; no need to wipe clean.
Make Sauce and Finish Dish
Return pan used to sear meatballs to medium-high heat. If pan is dry, add 2 tsp. olive oil. Add carrot and onion to hot pan. Stir often until lightly browned, 3-5 minutes.
Add reserved potato cooking water, demi-glace concentrate, and red cooking wine. Bring to a boil.
Once boiling, add meatballs. Cover, and cook until vegetables are tender and meatballs reach a minimum internal temperature of 160 degrees, 3-5 minutes.
Remove from burner. Gently stir in remaining butter.
Plate dish as pictured on front of card, making a bed of potatoes and placing meatballs and vegetables on top. Generously pour sauce over. Bon appétit!
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