Heat vegetable oil in a 6 quart large sauce pan. Brown meat, add tomato paste, red wine, pepper, beef base, water. Bring to a simmer for about 1 hour. When beef is tender add vegetables. Simmer until tender (about 1/2 hour). Strain and reserve meat and vegetables. In 6 quart pan make roux by combining butter and flour and cook 1 minute. Whip in liquid and make a smooth gravy. Mix all together and serve in bread bowls.
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|Serving Size: 1 Serving (4569g)|
|Recipe Makes: 1|
|Calories from Fat: 2556 (36%)|
|Amt Per Serving||% DV|
|Total Fat 284g||379 %|
|Saturated Fat 140.4g||702 %|
|Monounsaturated Fat 94.7g|
|Polyunsanturated Fat 21.1g|
|Cholesterol 792.1mg||244 %|
|Sodium 9896.6mg||341 %|
|Potassium 10057.5mg||265 %|
|Total Carbohydrate 803.4g||236 %|
|Dietary Fiber 63.8g||255 %|
|Sugars, other 739.6g|
|Protein 336.4g||481 %|
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Calories per serving: 7161
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