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Cindy Rosen: "This is the second time I made it. The first time…" Read More
13Ingredients
4Hours
680Calories
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Ingredients
US|METRIC
8 SERVINGS
- 4 lb. beef shoulder (cut into 2-inch cubes)
- 3 Tbsp. extra virgin olive oil
- 6 cloves garlic (peeled)
- 2 cups dry red wine (like burgundy)
- 1/4 cup crème de cassis
- 2 large tomatoes (diced)
- 1 Tbsp. coarsely ground black pepper
- 6 bay leaves (or 1 tsp. ground bay leaf)
- 4 sprigs fresh thyme (leaves only)
- 2 lb. carrots (very thin, not baby carrots please!, scrubbed and cut in 2 inch sections)
- 24 small potatoes (very small, scrubbed)
- 24 pearl onions (peeled and left whole, frozen is OK: no peeling necessary)
- salt (as needed)
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories680Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium240mg10% |
| Potassium3070mg88% |
| Protein15g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate132g44% |
| Dietary Fiber17g68% |
| Sugars32g |
| Vitamin A390% |
| Vitamin C220% |
| 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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Reviews(1)
Cindy Rosen 4 years ago
This is the second time I made it. The first time in the crockpot, and this time I used the stovetop method. I have to say, I much prefer the stovetop method. When I made it in the crockpot, the meat completely fell apart, and looked burnt. I cooked it for the recommended time, but perhaps the cooking time needs to be reduced. Otherwise, delicious!