BỲ ȘǺŘǺ QŲĚȘȘĚŇBĚŘŘỲ ǺŇĐ ȘŲŻǺŇŇĚ ȘČĦĿǾȘBĚŘĢ
| MǺŘČĦ 2011
ȚĦĚ ĢǾǾĐ ŇĚİĢĦBǾŘ ČǾǾĶBǾǾĶ
Preheat the oven to 325°F.
Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over
medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8
minutes, transferring the pieces to a plate as they are browned. Pour off and discard
any drippings from the pot.
Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and
bring to a boil. Return the meat and any juices back to the pot (the meat should be
barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours.
Using tongs, remove and discard the cooked vegetables. Add the potatoes and the
remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and
vegetables are fork-tender, about 1 hour more.
Cook's Tip:
Stew always tastes better the day after it is made. Let the stew cool to room temperature
before refrigerating. Before reheating, skim any visible fat from the surface and cook, covered,
over medium-low heat on the stovetop, stirring occasionally, until heated through. Freeze in
an airtight container for up to 2 months.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (598g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 672 | ||
Calories from Fat: 373 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.5g | 55 % | |
Saturated Fat 16.6g | 83 % | |
Monounsaturated Fat 17.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 149.7mg | 46 % | |
Sodium 708.5mg | 24 % | |
Potassium 1198.2mg | 32 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 12g | ||
Protein 46.9g | 67 % | |
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: 672
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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