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Suggest a better descriptionCombine chopped onion, parsley, thyme, bay leaves, black pepper, green peppercorns, oil & wine in a 2-quart glass or stainless steel bowl. Stir to blend well. Add beef, stir well & let stand at room temperature at least 2 hours, stirring occasionally. Melt lard & 2 Tbs butter in a large, heavy saucepan. Drain beef cubes, reserving marinade. Add beef to pan; cook until browned, stirring as needed. Add brandy and flame carefully, stirring so it ignites well. Add reserven marinade & broth. Bring to a boil; reduce heat, cover & simmer 2-3 hours until beef is tender. Meanwhile, prepare onions. Cut stem & root ends off each; cook in boiling water 10 minutes, then pop onions out of their skins. Melt remaining 2 Tbs butter in a heavy skillet; add onions & garlic. Cook until onions are golden brown, then add to stew & simmer at least 30 minutes longer. Taste & add salt, more wine or other seasonings as desired. Makes 6 to 8 servings. From the
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Serving Size: 1 Serving (497g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 714 | ||
Calories from Fat: 617 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.6g | 91 % | |
Saturated Fat 33.5g | 168 % | |
Monounsaturated Fat 22.6g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 126.2mg | 39 % | |
Sodium 228.6mg | 8 % | |
Potassium 61.1mg | 2 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 5.8g | ||
Protein 1.1g | 2 % | |
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: 714
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