Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
837
Calories
61g
Protein
47g
Fat
38g
Carbs
Counts 12 of 14 ingredients — the other 2 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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Cake | not in our table | 0 |
| Horseradish | 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
- 1/4 cup matzoh cake meal
- 4 tablespoons vegetable or olive oil, divided
- 1 (4 1/2-to 5-pound) beef chuck roast, tied
- 1 large onion (about 1 pound), coarsely chopped (2 cups)
- 2 large carrots (about 1/2 pound), coarsely chopped
- 2 medium parsnips (about 1/2 pound), coarsely chopped
- 2 cups full-bodied red wine
- 4 cups chicken broth
- 1 (28-ounce) can diced tomatoes in juice
- 5 full sprigs fresh thyme
- 2 bay leaves
- 1 (3-inch long) cinnamon stick
- Fresh horseradish root, peeled and finely grated for serving (optional)
- a 6- to 7-quart-wide heavy pot with lid
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes