Roll the beef in the seasoned flour.
Preheat oven to 170 C
In a large flameproof casserole, melt half the butter over moderate heat. When the foam subsides, add the beef cubes and fry, stirring and turning occasionally, for 5 to 8 minutes or until they are lightly and evenly browned. With a slotted spoon trandfer the cubes to a plate and set aside.
Add the remaining butter to the casserole. When the foam subsides, add the onions and cook, stirring occasionally, for 5 to 7 minutes or until they are soft and translucent but not brown. Add the carrots and cook, stirring occasionally, for 3 to 5 minutes or until they are slightly browned. Pour over the wine and add the salt, pepper, bouquet garni, lemon rind and origanum. Stir well to mix. Bring the liquid to the boil.
Return the beef to the casserole and mix well. Cover the casserole and place in the oven. Braise the beef, stirring occasionally, for 2 to 2? hours or until the meat is very tender.
Remove the casserole from the oven, remove the bouquet garni and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (511g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 586 (66%)|
|Amt Per Serving||% DV|
|Total Fat 65.1g||87 %|
|Saturated Fat 33.7g||168 %|
|Monounsaturated Fat 22.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 204.4mg||63 %|
|Sodium 396mg||14 %|
|Potassium 995.8mg||26 %|
|Total Carbohydrate 20.1g||6 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 16.3g|
|Protein 30.9g||44 %|
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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: 884
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