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Suggest a better descriptionPlace a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the beef to the skillet and cook until golden brown, 5-6 minutes.
Add the onions, allspice and bay leaf to the pan, season with salt and pepper, and cook until the veggies are tender, 5-6 minutes. Add the beer to the pan and cook a few minutes to reduce the liquid a little and concentrate the flavor.
In the meantime, combine the brown sugar, vinegar, Dijon and beef stock in a small bowl and stir until the sugar is dissolved. Add this mixture to the pot and cook until reduced and thickened, 15-20 minutes.
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Serving Size: 1 (1965g) | ||
Recipe Makes: 1 | ||
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Calories: 2195 | ||
Calories from Fat: 1254 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 139.3g | 186 % | |
Saturated Fat 52.8g | 264 % | |
Monounsaturated Fat 61.2g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 483.1mg | 149 % | |
Sodium 2893.8mg | 100 % | |
Potassium 4100.2mg | 108 % | |
Total Carbohydrate 92.1g | 27 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 86g | ||
Protein 140.4g | 201 % | |
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: 2195
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