Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 4 tbsp shortening, vegetable oil, or salt pork
- 2 tbsp flour
- 4 lbs boneless round or chuck roast
- ⅓ cup diced carrot
- ⅓ cup diced turnip
- ⅓ cup diced celery
- salt
- freshly ground pepper
- 3 sprigs parsley
- 1 bay leaf
- 2 cups water
Directions
Place a dutch oven or heavy pot with a lid over medium-high heat.
Add the shortening.
Flour the beef on all sides and brown in the melted fat.
Remove and set aside.
Spread the diced vegetables on the bottom of the pot.
Place the beef on top and sprinkle with salt and pepper to taste.
Add the parsley, bay leaf, and water.
Cover closely and simmer for 3 hours.
Remove the meat and slice it.
Strain the juices, spoon some over the meat, and serve the rest as a sauce.
Category:Cathy's Recipes
Category:Beef round Recipes
Category:Beef chuck and blade Recipes
Category:Carrot Recipes
Category:Turnip Recipes
Category:Celery Recipes