To make the broth, heat the oil in a tall pot set over medium heat. Add the broth’s onion, celery, carrot, leek and garlic and cook until softened, about 6 to 7 minutes. Add the remaining broth ingredients and bring to a gentle simmer (small bubbles should just break on the surface). Simmer the broth mixture 30 minutes.
While the broth mixture simmers, arrange the meat and vegetables on separate plates. Put your dipping sauces in bowls.
When the broth has simmered 30 minutes, strain it into your fondue pot. Now set the fondue pot over its heat source and set on your dinner table with the meat and vegetables alongside. Let diners skewer the meat and vegetables, dunk and cook them in the broth and enjoy with the sauces, for dipping.
Note: Herbes de Provence is a French-style herb blend sold in our bottled herb and spice aisle. Fondue meat is cut into thin slices that cook quickly, making it great to use in fondue. The chili sauce used in the broth is the tangy type. You’ll find it in the aisle ketchup is sold. The dipping sauces noted in the recipe are available for sale in our stores.