Peel carrots, cut carrots and celery into 2 inch chunks. Peel turnip and cut into 2 inch chunks. Remove all visible signs of fat and cube roast into 1 1/2 inch cubes. In a large pot heat oil and cook onions for five minutes until lightly coloured. Add garlic, thyme and marjoram cook, stirring for 1 minutes. Add been, carrots, turnip and celery, sprinkle with flour and cook stirring for about one minute until flour is well moistened.
Stir in stock, wine and tomatoes breaking up tomatoes with spoon ad bring to a boil.
Cover and bake at 325 degrees for 1 1/2 hours.
Stir in potatoes, cover and bake for 60-75 minutes. Stir in peas and heat through.
Season with salt and paper and sprinkle with parsley
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (540g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 15 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 325.5mg||11 %|
|Potassium 1167.6mg||31 %|
|Total Carbohydrate 41.5g||12 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 35.4g|
|Protein 7.6g||11 %|
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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: 249
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