Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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 lbs chuck roast 2 kg
- 2 tbsp shortening 30 ml
- 2 onions (sliced) 2
- ½ cup celery (sliced) 125 ml
- 1 tsp thyme 5 ml
- 3 bay leaves 3
- 2 tsp salt 10 ml
- ½ tsp pepper 2 ml
- 4 qt. water 4 l
Directions
Preheat oven to 450°F (230°C).
Remove meat from bone and cut into bite-size pieces.
Bone should be left in pot while mixture is cooking.
Place shortening in roasting pan and melt in oven.
Shake to coat bottom of pan.
Add meat and roast uncovered for 20 minutes; stir frequently.
Add onions and celery.
Roast for 10 minutes more, stirring to keep from burning.
Remove from oven and pour meat and vegetables into large soup pot.
Add a little water to roasting pan and scrape up all the browned bits.
Add to soup pot.
Add remaining ingredients to soup; bring to boil.
Reduce heat, cover, and simmer 2 to 3 hours.
Remove bone from pot.
Strain and cool.
Category:Cathy's Recipes
Category:Beef chuck and blade Recipes
Category:Beef stock and broth Recipes
Category:Onion Recipes
Category:Celery Recipes
Category:Thyme Recipes