Beef and vegetables braised in red wine.
1.8 kg | blade pot roast, rib roast or shoulder cloud | ||
2 tbsp | canola oil | 30 mL | |
2 | onions, thinly sliced | 400 g | |
6 | carrots, cut into 3 cm pieces | 600 g | |
6 | potatoes, cut into 1 cm-thick slices | 1.2 kg | |
4 | turnips, or rutabagas, cut into 1-cm slices | 700 g | |
4 stalks | celery, cut into3 cm pieces | 280 g | |
5 cloves | garlic, minced | ||
2/3 cup | red wine | 170 mL | |
3/4 cup | water | 190 mL | |
1/4 cup | tomato paste | 80 g | |
ground pepper to taste [optional] | |||
1 pinch | salt [optional] | 0.2 g |
A slow cooker is needed to make this recipe.
This stew can be made a few days ahead and reheated over moderate heat.
per 1 serving (380 g)
Amount % Daily Value |
Calories 360 |
Fat 11 g 16 % |
Saturated
3.5 g
19 % |
Cholesterol 70 mg |
Sodium 160 mg 7 % |
Carbohydrate 39 g 13 % |
Fibre 6 g 24 % |
Sugars 8 g |
Net Carbs 33 g |
Protein 29 g |
Vitamin A 96 % |
Vitamin C 61 % |
Calcium 7 % |
Iron 25 % |
Food Group | Exchanges |
---|---|
Starches | 1 ½ |
Vegetables | 3 |
Meat and Alternatives | 3 |
Fats | 2 |
Really good and tasty! We liked it a little more soupy so I added some extra beef broth all the way to the top!