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Ingredients
US|METRIC
4 SERVINGS
- 1 sprig fresh thyme
- 5 parsley (fresh Italian, flat leafed, stems)
- 2 bay leaves (dried, or 1 fresh bay leaf)
- 1 sprig fresh rosemary
- 2 juniper berries (crushed)
- 2 lb. beef (shoulder of, bottom round, or pot roast)
- ground black pepper
- kosher salt
- all-purpose flour (for dusting)
- 5 Tbsp. butter
- 1 cup chopped celery (coarsely, about 2 stalks)
- 1 1/4 cups chopped onion (coarsely, 1 medium-size onion)
- 1/2 cup carrot (coarsely chopped, 1 medium-size carrot)
- 750 mL dry red wine
- 1 cup warm water
- 1/2 cup dried porcini mushrooms
- 1 Tbsp. tomato paste
- 2 cups plum tomatoes (canned whole or crushed)
- chicken broth (or water as needed)
- 2 Tbsp. arrowroot (or cornstarch)
- 1/4 cup white wine (or dry red)
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NutritionView More
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920Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories920Calories from Fat450 |
% DAILY VALUE |
Total Fat50g77% |
Saturated Fat23g115% |
Trans Fat2.5g |
Cholesterol190mg63% |
Sodium590mg25% |
Potassium1680mg48% |
Protein51g |
Calories from Fat450 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber4g16% |
Sugars9g |
Vitamin A90% |
Vitamin C45% |
Calcium10% |
Iron30% |
* 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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