Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
646
Calories
33g
Protein
30g
Fat
59g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. extra-virgin olive oil
- 1 beef chuck roast, about 4 lb.
- Salt and freshly ground pepper, to taste
- 1 yellow onion, finely diced
- 1 celery stalk, finely diced
- 1 carrot, peeled and finely diced
- 1 bay leaf
- 1 fresh rosemary sprig
- 2 fresh thyme sprigs
- 1 cup dry red wine
- Ice cubes as needed
- 1 lb. red-skinned potatoes, halved
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes