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15Ingredients
4Hours
740Calories
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Ingredients
US|METRIC
8 SERVINGS
- 4 1/2 lb. chuck roast (cut into 2- to 3-inch, 5- to 8-cm chunks)
- 1/2 cup red peppers (crushed, *, see LC Note above or 1/2 teaspoon crushed red pepper flakes)
- 1 onion (large, cut into slices)
- 1 bunch parsley (coarsely chopped)
- 8 cloves garlic (smashed and peeled)
- 2 bay leaf
- 1/2 tsp. allspice berries
- 4 whole cloves
- 3 Tbsp. unsalted butter (or lard, 1 1/2 oz)
- 2 cups table wine (hearty red)
- 2 Tbsp. tomato paste (store-bought or homemade)
- 1/2 tsp. ground cinnamon
- potatoes (Boiled white, optional)
- roasted red peppers (optional)
- cooked greens (optional)
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NutritionView More
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740Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories740Calories from Fat450 |
| % DAILY VALUE |
| Total Fat50g77% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol180mg60% |
| Sodium200mg8% |
| Potassium1000mg29% |
| Protein50g |
| Calories from Fat450 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A25% |
| Vitamin C45% |
| Calcium8% |
| Iron35% |
* 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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Reviews(5)
Heather M 3 months ago
This is absolutely delicious. Probably one of my favorite recipes I've made in the past few years. Definitely add the roasted red peppers at the end. They add such a good flavor!
Andrea Castillo 4 years ago
The sauce was good and the meat was tender. I had to make a roux to thicken the sauce at the end, and I thought it needed some extra salt and pepper. I served it over rice.
M D 4 years ago
I don’t drink wine, so I added Guinness instead and used a scotch bonnet pepper to give it a spicy Caribbean kick. I also added some beef stock cubes for the saltiness, as I don’t have the Portuguese brined peppers that the recipe calls for. It turned out great!