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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. olive oil
- 3 lb. beef chuck (trimmed of excess fat and cut into 1 inch pieces, about 2 1/2 pounds when done)
- salt
- pepper
- 1 1/2 cups beef broth (or beef bone broth)
- 1 cup dry red wine (or sub extra beef broth)
- 2 Tbsp. tomato paste
- 1 Tbsp. Worcestershire sauce
- 1/2 Tbsp. balsamic vinegar
- 1 tsp. dried thyme
- 1 tsp. salt
- freshly ground black pepper (Lots of)
- 6 garlic cloves (minced)
- 1 yellow onion (large, cut into chunks)
- 4 large carrots (or 5 medium, peeled and cut into 1/2-inch diagonal slices)
- 1 lb. yukon gold potatoes (diced into ½ inch cubes)
- 1/4 cup all purpose flour (or sub all purpose gluten free flour)
- 1 cup frozen peas
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NutritionView More
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740Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories740Calories from Fat390 |
% DAILY VALUE |
Total Fat43g66% |
Saturated Fat16g80% |
Trans Fat |
Cholesterol150mg50% |
Sodium1000mg42% |
Potassium1390mg40% |
Protein49g |
Calories from Fat390 |
% DAILY VALUE |
Total Carbohydrate28g9% |
Dietary Fiber6g24% |
Sugars6g |
Vitamin A170% |
Vitamin C30% |
Calcium10% |
Iron50% |
* 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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