Makes 10 to 12 servings. Pot au Feu literally means "pot in the fire." When done, the beef and vegetables are served separately from the broth, which is served steaming hot as a first course.

1 1/2 lb. beef boneless chuck roast
1 marrow bone (optional)
8 black peppercorns
1 3/4 tsp. salt
1/4 tsp. dried thyme leaves
1 bay leaf
4 c. water
1 1/2 lb. chicken drumsticks
10 to 12 sm. carrots
10 to 12 sm. onions or 3 lg. onions, cut into fourths
3 med. turnips, cut into fourths
4 stalks celery, cut into 1 inch pieces
1/8 tsp. 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 and serve in soup bowls as a first course.