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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra virgin olive oil
- 2 lb. beef chuck roast (cut into 1 to 1 1/2-inch cubes)
- kosher salt
- freshly ground black pepper
- 1 lb. new potatoes (baby, halved)
- 4 medium carrots (peeled and cut into 1/2-inch thick pieces)
- 1 sweet onion (large, diced)
- 3 cloves garlic (minced)
- 2 cups low sodium beef broth
- 1 cup vegetable juice (such as V8)
- 3 Tbsp. tomato paste
- 1 Tbsp. Worcestershire sauce
- 1 sprig fresh thyme (or 1/2 teaspoon dried)
- 1 tsp. dried oregano
- 1 tsp. smoked paprika
- 1 tsp. mustard seeds
- 2 bay leaves
- 3 Tbsp. all purpose flour
- 1/2 cup frozen peas (thawed)
- 2 Tbsp. fresh parsley leaves (chopped, for garnish, optional)
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NutritionView More
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820Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories820Calories from Fat430 |
| % DAILY VALUE |
| Total Fat48g74% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium1000mg42% |
| Potassium1760mg50% |
| Protein51g |
| Calories from Fat430 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber8g32% |
| Sugars14g |
| Vitamin A240% |
| Vitamin C100% |
| Calcium10% |
| Iron40% |
* 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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