Estimated Nutrition (whole recipe, rough)
What these numbers assume — 14 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 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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 kg beef (blade steak or stewing shoulder cut)
- 3 large onions , chopped
- 1–2 cloves of garlic
- 300 g of chopped carrot
- 300 g of button mushrooms
- Bouquet of herbs: basil , rosemary and thyme tied with string
- 2–4 cups of red wine
- Salt
- Pepper
- Olive oil
- Flour
Directions
Cut beef into large, 5 cm chunks. Season with salt, pepper and olive oil.
Cook beef a small amount at a time in a dutch oven or large saucepan until it's golden brown on the outside. Remove each portion as it's done and set aside.
Add onions and garlic to the same pot and cook till golden brown.
Sprinkle with 2 tablespoons of flour. Cook a few minutes longer.
Add 1–2 cups of red wine.
Bring wine to a boil then simmer for 5 minutes.
Add beef, carrots, herbs, and mushrooms.
Add another couple cups of red wine and water (enough to cover the meat and vegetables).
Cook for 2–3 hours, stirring occasionally. Remove surface scum as required.