Pour the vegetable broth and wine into a fondue pot or medium saucepan. Stir in the bouquet garni and garlic. Heat over medium-high heat until slightly simmering. Keep at a low simmer.
Skewer a piece of beef or shrimp with a fondue fork and cook in the bubbling broth until done. This should take only a couple of minutes. Remove from hot fondue fork onto a plate to eat.
Vegetables can be cooked on a fondue fork or placed directly in the bubbling broth and removed with a slotted spoon onto a plate to eat.
SERVE WITH DIPPING SAUCES:
For each sauce, start with 1 ½ cups low-fat yogurt (preferred) or sour cream
For Horseradish Cream Sauce: stir in 1 ½ tablespoons prepared horseradish, 1 teaspoon A-1 steak sauce, dash Worcestershire sauce, ½ teaspoon granulated garlic, salt and pepper. Excellent with filet
For Feta Cheese Sauce: stir in ½ cup crumbled feta cheese, 1 teaspoon dried oregano, ½ teaspoon granulated garlic, zest from ½ lemon, salt and pepper. Excellent with shrimp and veggies
For Creamy Curry Sauce: stir in 1 to 1 ½ teaspoon good quality mild curry powder, ¼ teaspoon cumin, salt and pepper. Excellent with shrimp and veggies