beef stew
Preheat oven to 300
Brown bacon, spoon out leaving oil and set aside
Add tallow to pan, pat chuck dry and brown whole (or halved) on both sides
Remove meat and deglaze pot with wine, reduce to half
Cube meat into 2 inch chunks and set aside
Add broth, tomato sauce, tomato paste, beef base, garlic, thyme, soy sauce
Bring to simmer and whisk in flour
Add salt and pepper to taste
Add beef, pancetta, mushrooms, bay leaf, and veggies and bring to boil
Cover and cook in oven for 3 hrs (or pressure cooker on high heat for 45 minutes)
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Serving Size: 1 Serving (547g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 128 | ||
Calories from Fat: 5 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1305.4mg | 45 % | |
Potassium 1076.7mg | 28 % | |
Total Carbohydrate 29.7g | 9 % | |
Dietary Fiber 4.4g | 17 % | |
Sugars, other 25.3g | ||
Protein 5g | 7 % | |
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: 128
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