Peak of the Market (Winnipeg, Manitoba, Canada, 4/25/2018)
In a large bowl, combine the flour, rosemary, salt & pepper. Add the beef to the bowl, tossing to coat. Shake off the extra flour mixture.
In a small bow, mix the soup with the tomato paste. Add in the leftover flour mixture. Set aside.
In a large skillet, heat a small amount of oil over medium heat. Add the beef, browning on each side; about 5 minutes. Transfer the beef to a roasting pan, then add the carrots & potatoes.
In the same skillet, add the water (wine or beer) along with the garlic. Bring to a boil for 1 minute.
Stir in the soup/flour mixture. Boil just until thick. Pour the mixture over the meat & veggies in the roasting pan. Cover with the lid or foil.
Roast in a preheated 325ºF oven for approximately 2 hours.
Sprinkle with parsley & enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (663g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 847 | ||
Calories from Fat: 442 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.1g | 66 % | |
Saturated Fat 19.7g | 98 % | |
Monounsaturated Fat 21.3g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 177.1mg | 55 % | |
Sodium 284.1mg | 10 % | |
Potassium 2128.6mg | 56 % | |
Total Carbohydrate 51.7g | 15 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 43.5g | ||
Protein 49.9g | 71 % | |
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: 847
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