Put beef, onions, carrots, garlic, and bouquet garni into a large bowl and add wine. Using your hands, mix all the ingredients together, then cover bowl with plastic wrap and refrigerate for 24 hours.
Remove beef from marinade, reserving marinade, and dry meat well on paper towels.
Fry salt pork in a large pot over medium heat until crisp, about 7 minutes.
Season beef with salt and pepper to taste. Add to pot and brown on all sides, about 7 minutes. Sprinkle in flour, and cook, stirring constantly, for 3 minutes. Add marinade and 2 cups water and bring to a boil over high heat, scraping up browned bits from bottom of pan with a wooden spoon. Reduce heat to low, cover, and cook until meat is tender, about 3 hours.
Add mushrooms and cook for 30 minutes more. Remove bouquet garni before serving.
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|Serving Size: 1 Serving (581g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 863 (69%)|
|Amt Per Serving||% DV|
|Total Fat 95.9g||128 %|
|Saturated Fat 37.3g||186 %|
|Monounsaturated Fat 42.3g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 261.1mg||80 %|
|Sodium 1426.5mg||49 %|
|Potassium 1539mg||41 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 20.9g|
|Protein 71.9g||103 %|
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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: 1253
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