Chuck Roast
Crush the garlic and combine with tompato paste and anchovies. Chop anchovies finely and add to the paste and garlic mixture. Set aside.
Heat 2 of the three teaspoons of olive oil-over medium heat-in the bottom of a stew pot. Add half of the meat and brown for about 8 minutes. Remove from the pot, and add second half of the meat. Brown it for 8 minutes. Return the first half to the pot. Mix the tomatoe paste mixutre and stir until the meat is completely coated. Add the wine and cook for 5 minutes, stirring occasionally. Add t he chicken stock, salt pork, herbs, bay leaf, and simmer for at least 3 hours. Add salt and pepper to taste. To thicken, remove from heat and let cool down for about an hour. Combine the xanthan gum and remaining 1 tbsp of oil, and stir into the stew until thick. If it doesn't thick sufficiently, add more xanthan gum/olive oil 1 tsp at a time until thick. Return the stew to low heat and simmer as long as necessary to come back to eating temperature. Enjoy!
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Serving Size: 1 Serving (3385g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5379 | ||
Calories from Fat: 3029 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 336.6g | 449 % | |
Saturated Fat 133.1g | 665 % | |
Monounsaturated Fat 147.1g | ||
Polyunsanturated Fat 13.6g | ||
Cholesterol 1197.5mg | 368 % | |
Sodium 2363mg | 81 % | |
Potassium 7075mg | 186 % | |
Total Carbohydrate 33.1g | 10 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 31.8g | ||
Protein 357.4g | 511 % | |
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: 5379
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