Main Dish | February 7, 2018

Broth Fondue

Traditionally fondue is cheese – but it has evolved into other dishes that consist of dippers dipped into a communal pot.  Today we are doing a main dish fondue – sometimes called fondue bourguignonne.  This dish consists of a hot oil or broth and you dip thin slices of meat or veggies.

Broth Fondue with meat and vegetables

Broth Fondue

Broth Fondue is such a fun main dish.  I was first introduced to this broth fondue at a restaurant.  We piled all of our veggies into the pot and pulled them out as they were done.  Cooking your food as a group is a fun and interactive way to eat a meal.  The broth is seasoned and flavorful so your food comes out delicious.

Broth Fondue with meat and vegetable dippers

The Dippers

These are fun – because you can really serve whatever you like.  We like thinly sliced beef, shrimp, and thinly sliced chicken. We also like mushrooms, carrots, zucchini, carrots and broccoli.  Any veggie or meat sliced thin will work.  Just make sure they are small or thinly sliced so that they cook quickly.

Broth Fondue with meat and vegetable dippers

This meal is such a fun Valentine’s dinner. It gives you the chance to socialize over dinner and it is so delicious.  I recommend using a fondue pot for this course rather than a saucepan, because you want to be able to cook at the table.  I’ve listed a few for you to consider below.

Broth Fondue with meat and vegetable dippers

4.41 from 5 votes
Broth Fondue
Broth Fondue
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

An easy and delicious broth fondue to share with friends

Course: Appetizer
Cuisine: American
Keyword: broth fondue, easy fondue
Servings: 6 servings
Calories: 198 kcal
Author: Kadee
Broth Fondue
  • 32 oz beef broth
  • 1 head garlic sliced in half
  • 1/2 cup water
  • 1 tbsp soy sauce
  • 1 bay leaf
  • 1 tsp ground black pepper
  • 1 lb thinly sliced beef sirloin
  • 1/2 lb raw shrimp peeled and deveined
  • 1 cup mushrooms sliced
  • 1 cup carrots sliced
  • 1 cup potatoes sliced
  • 1 zucchini sliced
  1. In a fondue pot, combine all broth, garlic, water, soy sauce, bay leaf, and black pepper.  Bring to a simmer.

  2. Dip dippers and leave in broth until cooked thru.

Nutrition Facts
Broth Fondue
Amount Per Serving
Calories 198 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 141mg47%
Sodium 1090mg47%
Potassium 744mg21%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 2g2%
Protein 28g56%
Vitamin A 3630IU73%
Vitamin C 14.4mg17%
Calcium 116mg12%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Broth Fondue with meat and vegetable dippers

15 thoughts on “Broth Fondue

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  1. How long do the veggies take to cook? I would imagine it’s like boiling them on the stove? Should we par boil first?

    1. The veggies take about 7-10 minutes to cook. Preboiling would be fine if you want to speed it up, but you could also slice your veggies pretty thin for a quicker cook.

    1. Hi Pam,

      there isn’t a seafood sauce that is called for in the recipe. This recipe is just for the simmer sauce. If you’d like to serve a dipping sauce for after you cook the meats – try cocktail sauce or honey mustard dressing.

  2. 5 stars
    How did you do the garlic? Peeled? What do you mean a whole head cut in half? I used a press tonight because I wasn’t sure how to do the half head

    1. Presses garlic will work great. I just lightly removed the outer peel, leaving some to keep it in tact, and cut the entire bulb in half.