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Ingredients
US|METRIC
6 SERVINGS
- 6 slices bacon (cut into strips)
- 3 1/2 Tbsp. extra virgin olive oil
- 3 1/2 lb. boneless beef chuck roast (cut into 2-inch chunks, mine was close to 4 lbs)
- 1 large carrot (sliced)
- 1 pinch coarse salt (and freshly ground black pepper I used fleur de sal.)
- 2 Tbsp. flour
- 750 mL red wine (1 bottle, 3 cups of, I used a local red blend)
- 4 cups beef stock (I used concentrated beef bullion from a jar and added water as per instructions, divided)
- 1 Tbsp. tomato paste
- 2 cloves garlic (smashed)
- 1/2 tsp. thyme
- 1 bay leaf (crumbled)
- 24 pearl onions (small)
- 2 Tbsp. butter
- 2 sprigs thyme
- 1 bay leaf
- 1 herbs (boquet)
- 4 sprigs parsley
- 1/2 cup beef broth
- 1 lb. white mushrooms (fresh, quartered)
- 1 cup beef broth (optional)
- 1/4 cup butter (optional)
- 1/4 cup flour (optional)
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NutritionView More
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1270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1270Calories from Fat720 |
% DAILY VALUE |
Total Fat80g123% |
Saturated Fat31g155% |
Trans Fat |
Cholesterol225mg75% |
Sodium1120mg47% |
Potassium2160mg62% |
Protein65g |
Calories from Fat720 |
% DAILY VALUE |
Total Carbohydrate51g17% |
Dietary Fiber6g24% |
Sugars27g |
Vitamin A50% |
Vitamin C45% |
Calcium20% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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