Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
935
Calories
41g
Protein
30g
Fat
116g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| 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 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 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
- 5 1/2 lb. chuck-eye roast, cut into 1-inch cubes
- Salt and freshly ground pepper, to taste
- 4 oz. pancetta, cut into small dice
- 2 Tbs. olive oil
- 2 yellow onions, coarsely chopped
- 4 carrots, peeled and cut into 1/2-inch rounds
- 3 garlic cloves, minced
- 1 1/2 tsp. chopped fresh thyme
- 2 bay leaves
- 1/4 cup all-purpose flour
- 1 cup full-bodied red wine
- 2 cups beef stock
- 1 Tbs. veal demi-glace
- Buttered parsleyed noodles for serving
- Minced fresh flat-leaf parsley for garnish
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