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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. boneless chuck roast (cut into 2-inch pieces)
- 3 Tbsp. vegetable oil
- 1/3 cup flour
- 1 onion (large, cut into 1-inch chunks)
- 4 medium carrots (peeled cut into 1-inch pieces)
- 3 stalks celery (including tops/leaves cut into 1-inch pieces)
- 3 russet potatoes (large, peeled and cut into 1-inch pieces)
- 2 cloves garlic (minced)
- 2 tsp. fresh thyme
- 1/2 tsp. oregano
- 2 bay leaves
- 2 tsp. salt
- 1/2 tsp. freshly ground pepper (more to taste)
- 1/4 cup red wine
- 3 1/2 cups beef stock
- 1 Tbsp. tomato paste
- 2 Tbsp. flour
- 1 Tbsp. butter (softened)
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NutritionView More
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1210Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1210Calories from Fat680 |
% DAILY VALUE |
Total Fat75g115% |
Saturated Fat26g130% |
Trans Fat0g |
Cholesterol230mg77% |
Sodium1920mg80% |
Potassium2400mg69% |
Protein75g |
Calories from Fat680 |
% DAILY VALUE |
Total Carbohydrate53g18% |
Dietary Fiber5g20% |
Sugars9g |
Vitamin A210% |
Vitamin C30% |
Calcium15% |
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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