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Ingredients
US|METRIC
6 SERVINGS
- 3 Tbsp. flour (all-purpose, plain)
- 1 lb. beef stew meat (boneless lean, trimmed of visible fat and cut into 1 1/2-inch cubes)
- 2 Tbsp. olive oil (or canola oil)
- 1/2 fennel bulb (trimmed and thinly sliced vertically)
- 3 shallots (large, chopped, about 3 tablespoons)
- 3/4 tsp. ground black pepper (divided)
- 2 thyme sprigs (fresh)
- 1 bay leaf
- 3 cups vegetable stock (no-salt-added, or broth)
- 1/2 cup red wine (optional, not included in analysis)
- 4 large carrots (peeled and cut into 1-inch chunks)
- 4 potatoes (large red-skinned or white, peeled and cut into 1-inch chunks)
- 18 boiling onions (small, about 10 ounces total weight, halved crosswise)
- 3 portobello mushrooms (brushed clean and cut into 1-inch chunks)
- 1/3 cup parsley (finely chopped fresh flat-leaf, Italian)
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NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories600Calories from Fat210 |
% DAILY VALUE |
Total Fat23g35% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol55mg18% |
Sodium590mg25% |
Potassium1890mg54% |
Protein23g |
Calories from Fat210 |
% DAILY VALUE |
Total Carbohydrate75g25% |
Dietary Fiber12g48% |
Sugars20g |
Vitamin A190% |
Vitamin C110% |
Calcium15% |
Iron25% |
* 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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