Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Soup | 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 3/4 lbs top-grade chuck steak
- 28 oz beef broth
- 1 lbs potatoes
- 1 lbs carrots
- 1 ea bunch - celery
- 1 ea sprig parsley
- 1 1/2 tsp thyme
- 1 tsp salt
- 1 lbs top round steak
- 1 ea soup bone
- 1 1/2 lbs leeks, washed, trimmed 6"
- 1 lbs turnips, cut into 1" wedges
- =
Directions
Cut meat into 1" cubes. Place meat in a dutch oven, with the broth. Add enough water to cover the meat. Over medium heat, bring to a boil. Add soup bone to boiling pot. Prepare vegetables, cut celery into 4" strips, cut potatoes into wedges, cut carrots into 4" sticks. When beef boils, skim any foam off the surface. Add parsley, thyme, salt and prepared vegetables. Note:: (add leeks and turnips if desired). If necessary, add water to cover vegetables. Cover pot. Simmer for about 20 minutes. Remove parsley. Serve from pot. Per serving: 330 cal, 23 g. Pro, 18 g. Fat, 19 g. Carbs, 828 mg. Sodiun note: serve with crusty bread, kosher salt and prepared horseradish. Note: use round steak or top grade chuck instead of brisket, a tougher cut requiring a much longer cooking time. Simmer meat and vegetables in beef broth, instead of water alone, to give the dish a better flavor. Leave skin on turnips as they give the dish color and have much nutritional value.