1. Heat oil in pot over medium-high heat; brown beef in batches, 6 minutes per batch; remove from pot.
2. Add onion and garlic to pot. Reduce heat to medium; cook, stirring, 5 minutes. Stir in flour and tomato paste. Add wine; simmer 3 minutes, scraping up browned bits. Add beef, broth, rosemary, and bay leaves to pot; bring to a boil, reduce heat to low, cover, and simmer 2 hours.
3. Add parsnips, carrots, cipollini onions, and celery; simmer 45 minutes. Stir in potatoes, peas, salt, and pepper; remove from heat; let stand covered 5 minutes. Discard rosemary stems and bay leaves. Sprinkle with parsley.
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Serving Size: 1 recipe (175g) | ||
Recipe Makes: 1 | ||
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Calories: 109 | ||
Calories from Fat: 8 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.7mg | 0 % | |
Potassium 329.3mg | 9 % | |
Total Carbohydrate 25.4g | 7 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 20.5g | ||
Protein 3.3g | 5 % | |
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: 109
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