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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. shoulder pot roast (beef chuck, cut into 1-inch pieces)
- 1/4 cup flour (all-purpose)
- olive oil
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup beef broth
- 2 cups Burgundy wine
- 2 Tbsp. tomato paste
- 4 garlic cloves (crushed)
- 2 tsp. marjoram leaves (dried, crushed)
- 8 oz. baby carrots (about 1-3/4 cups)
- 8 oz. pearl onions (fresh, peeled or frozen pearl onions)
- 8 oz. mushrooms (cut in half if large)
- fresh parsley (Chopped, optional)
- 8 yukon gold potatoes (quartered on halved, depending on size)
- salt
- pepper
- 3/4 cup lowfat milk
- 2 Tbsp. non fat greek yogurt (or sour cream)
- 1 Tbsp. butter (I use Smart Balance)
- 4 garlic cloves (pressed)
- chives (optional)
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NutritionView More
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1100Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1100Calories from Fat440 |
% DAILY VALUE |
Total Fat49g75% |
Saturated Fat19g95% |
Trans Fat |
Cholesterol160mg53% |
Sodium1230mg51% |
Potassium3090mg88% |
Protein63g |
Calories from Fat440 |
% DAILY VALUE |
Total Carbohydrate81g27% |
Dietary Fiber17g68% |
Sugars11g |
Vitamin A170% |
Vitamin C110% |
Calcium30% |
Iron110% |
* 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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