Place flour, salt, pepper and paprika in a large bag and shake with beef to coat well
Heat 2 tablespoons of oil in a large soup pot over medium-high heat. Add beef and brown on all sides (6 min)
Transfer meat to a plate
Add the remaining 1 tablespoon of oil to the pot. Add onion and cook over medium heat until golden, about 10 minutes.
Add the turnip, carrot and potato and cook until the vegetables soften, about 10 minutes.
Stir in tomato paste and cook 1 minute more. Add the wine, bring to a boil and reduce for 3 minutes. Add the beef broth, return to a boil, then reduce the heat to medium low. Cover and simmer until the meat is tender, about 1 hour and 20 minutes. Add the peas and cook 5 minutes more.
Remove from heat and allow to rest for 15 minutes before serving.
Makes 4 (2 cup) servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (510g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 54 (20%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 251.1mg||9 %|
|Potassium 815mg||21 %|
|Total Carbohydrate 36.8g||11 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 31.9g|
|Protein 8.2g||12 %|
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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: 269
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