Ginny's recipe
Salt and pepper the meat. Dust the meat with flour and place to the side.
Heat olive oil in a large sauté pan. Add the meat and sear the meat on all sides. Take the meat and place in a deep pan to fit the meat perfectly.
Using the same oil,add all the chopped vegetables and cook for a few minutes. Drain all the excess oil and add the tomato paste, wine, and herbs to the vegetables. Cook for another few minutes. Add the beef stock or water. Mix well.
Transfer all the liquid and vegetables onto the meat and cover tightly. Place the baking pan in the oven and cook at 325* for 4 hours ot until the meat becomes very tender.
Remove the meat from the liquid. Decrease all the excess oil. With an electric, purée all the vegetables in the liquid to create a sauce. If you want it smooth, pass through a sieve.
Place the meat back into the sauce. Season to your liking. You can serve with potato gnocchi, polenta or creamy mashed potatoes.
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Serving Size: 1 Serving (1743g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1661 | ||
Calories from Fat: 1047 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 116.3g | 155 % | |
Saturated Fat 16.9g | 85 % | |
Monounsaturated Fat 83.7g | ||
Polyunsanturated Fat 12.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 3889.8mg | 134 % | |
Potassium 1795.6mg | 47 % | |
Total Carbohydrate 148.5g | 44 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 140.5g | ||
Protein 16.8g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1661
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