Adapted slightly from House & Garden magazine (January, 1963) via Epicurious
Season the flour with the salt and pepper and pound the mixture into the meat with the edge of a plate.
Brown meat on all sides in the hot fat or oil. Add the onions, cover and cook over low heat 10 minutes. Add the carrots, herbs, seasonings and liquid. Cover tightly and simmer 3 1/2 - 5 hours, until meat is fork tender. Add desired vegetables during the last 20 or 30 minutes.
Slow-cooker variation: After browning the meat, transfer to a slow cooker. Pour off excess fat from the pan. Saute onions in the same pan until softened slightly, then add to the slow-cooker. Pour liquid into the pan, scraping up the browned bits. Pour liquid and loosened bits into the slow-cooker, and add carrots and herbs. Cook on low 8 hours or more, adding desired vegetables during the last 20 or 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (420g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 606 | ||
Calories from Fat: 204 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 12.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 181.4mg | 56 % | |
Sodium 235.6mg | 8 % | |
Potassium 1307mg | 34 % | |
Total Carbohydrate 16.4g | 5 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 13.7g | ||
Protein 75.5g | 108 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 606
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