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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. beef tenderloin (or chuck-eye roast, trimmed)
- 6 cups beef stock (low-sodium)
- 2 medium carrots (peeled and sliced into 1-inch slices)
- 1 rutabaga (small, peeled and sliced into 1-inch slices)
- 2 parsnips (peeled and sliced into 1-inch slices)
- 3 leeks (white part only, sliced)
- 2 celery (stocks, sliced into 1-inch slices)
- 1 lb. potatoes (small unpeeled, scrubbed and sliced into 1-inch slices or chunks)
- 1 bouquet garni (1 sprig of fresh thyme, 1 spring of fresh rosemary, 1 sprig of fresh parsley, 1 bay leaf)
- 2 tsp. kosher salt (or to taste)
- cracked pepper (freshly, to taste)
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium2060mg86% |
| Potassium2310mg66% |
| Protein36g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber11g44% |
| Sugars18g |
| Vitamin A130% |
| Vitamin C110% |
| Calcium20% |
| 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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