
Beef and vegetables braised in a broth.
Absolutely comforting during the cold Fall days.
??? | onions, finely chopped | ??? | |
??? | garlic, minced | ??? | |
??? | blade pot roast, or rib roast, cut into large cubes | ??? | |
??? | olive oil | ??? | |
??? | white flour (all purpose) | ??? | |
??? | beef broth | ??? | |
??? | water | ??? | |
??? | bay leaf | ??? | |
??? | herbes de Provence | ??? | |
??? | salt [optional] | ??? | |
??? | ground pepper to taste [optional] | ??? | |
??? | carrots, cut into large chunks | ??? | |
??? | rutabagas, or turnips, cut into large chunks | ??? | |
??? | green cabbage, or Savoy, cut into large chunks | ??? | |
??? | small potatoes, whole | ??? |
This dish can be made a few days ahead and reheated over moderate heat.
The broth may be served in a separate bowl, or it may be puréed with a few vegetables in a food processor then served as a thick soup.
per 1 serving (410 g)
Amount % Daily Value |
Calories 380 |
Fat 13 g 20 % |
Saturated
3.8 g
20 % |
Cholesterol 60 mg |
Sodium 130 mg 5 % |
Carbohydrate 39 g 13 % |
Fibre 8 g 33 % |
Sugars 10 g |
Net Carbs 31 g |
Protein 28 g |
Vitamin A 151 % |
Vitamin C 96 % |
Calcium 10 % |
Iron 28 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Vegetables | 2 |
Meat and Alternatives | 3 |
Fats | 2 ½ |
This is excellent. The meat is so tender that it melts in the mouth. Actually I disagree with the previous reviewer: this recipe is excellent with all the fresh produce in August!
This is not the ideal recipe for the middle of August. Kind of bland