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Ingredients
US|METRIC
8 SERVINGS
- 4 heads garlic
- 2 Tbsp. olive oil (for roasting garlic)
- 2 lb. beef (top sirloin, cubed)
- 6 Tbsp. flour (for coating beef cubes)
- 1/4 cup butter
- 4 shallots (medium-size, sliced)
- 2 stalks celery (thickly sliced)
- 1 red pepper (medium-size, cut into 1-inch pieces)
- 1 yellow pepper (medium-size, cut into 1-inch pieces)
- 3 cups beef stock
- 5 sprigs fresh thyme
- 2 Tbsp. dried oregano
- 2 Tbsp. dried basil
- 2 bay leaves
- 2 cups red wine (robust)
- 3 red skin potatoes (medium, cubed, skins on)
- 1 cup tawny port
- 3 Tbsp. roux (see recipe below)
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NutritionView More
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590Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories590Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat11g55% |
| Trans Fat1g |
| Cholesterol165mg55% |
| Sodium320mg13% |
| Potassium1190mg34% |
| Protein29g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber3g12% |
| Sugars6g |
| Vitamin A30% |
| Vitamin C100% |
| Calcium10% |
| Iron25% |
* 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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