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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup all-purpose flour
- 2 tsp. kosher salt
- ½ tsp course ground pepper (course)
- 3 lb. beef stew meat (cut into 1 ½ - 2 inch chunks.)
- 1/4 cup olive oil (or vegetable oil)
- 1 1/2 cups onions (chopped)
- 4 carrots (– peeled and chopped into disks)
- 1 Tbsp. chopped garlic
- 1 can tomato paste (4 oz)
- 2 1/2 cups beef broth
- 1 1/2 cups dry red wine (I used pinot noir)
- 3 strips orange zest (use veg peeler to cut a strip from the top to the bottom of the orange – be careful not to cut into the white part of the rind)
- 1/2 tsp. basil
- 1/2 tsp. thyme
- 1/2 tsp. dried rosemary
- 1/2 tsp. onion powder
- 1/4 tsp. cayenne
- 1 tsp. garlic powder
- 1/2 cup garlic (Stuffed Mezzetta Olives)
- 1/2 cup olives (pitted Kalamatta Mezzetta)
- 1/4 cup honey
- 1/4 cup molasses
- 15 oz. diced tomatoes (drained well – I used the fire roasted kind)
- 3 refrigerated pie crusts (the red box kind is best)
- 1 egg white
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NutritionView More
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2290Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories2290Calories from Fat1260 |
% DAILY VALUE |
Total Fat140g215% |
Saturated Fat53g265% |
Trans Fat |
Cholesterol250mg83% |
Sodium3040mg127% |
Potassium2500mg71% |
Protein72g |
Calories from Fat1260 |
% DAILY VALUE |
Total Carbohydrate165g55% |
Dietary Fiber10g40% |
Sugars42g |
Vitamin A230% |
Vitamin C60% |
Calcium20% |
Iron70% |
* 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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