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Ingredients
US|METRIC
4 SERVINGS
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NutritionView More
1000Calories
Sodium31% DV750mg
Fat92% DV60g
Protein159% DV81g
Carbs6% DV18g
Fiber12% DV3g
Calories1000Calories from Fat540 |
% DAILY VALUE |
Total Fat60g92% |
Saturated Fat25g125% |
Trans Fat |
Cholesterol290mg97% |
Sodium750mg31% |
Potassium1420mg41% |
Protein81g159% |
Calories from Fat540 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber3g12% |
Sugars8g16% |
Vitamin A110% |
Vitamin C20% |
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.
Reviews(12)

Samuel 20 days ago
Yum. I made it in a pot and cooked on low heat for about 3 hours. Everyone loves this dish

Amy Carothers 9 months ago
There are some reviews about this being bland, but with a few tweaks, I think it turned out fantastic. I doubled the celery and carrots, tripled the garlic. Used diced tomatoes with the juice. I used the entire can of tomato paste and the entire package of fresh thyme. I also added a little rosemary and some nutmeg. I salted and peppered this dish throughout the process. I used chicken stock, but will probably use beef next time. Served it over mashed potatoes. It was delicious!

Topher a year ago
Best recipe I've found, just swapped the chicken stock for beef stock, and cooked on low for 8 hours.

Darren Blackwell 2 years ago
Easy work. Recipe looked amazing but I added 2 Tbsp of fruit chutney to sweeten it up

Audrey 2 years ago
Loved the flavor! I ended up separating the meat from bones, fat, etc. since it fell apart after 5 hours of cooking.

Stephen McNeil 3 years ago
Quite nice but need to slow cook on low 8 hours not high 4 hours as meat not falling of bone and melting in mouth on the high cook