Photo: Lily Banse
Pot Roast with Porcini and Beer Recipe
11 ingredients
6 servings
openrecipes
I've always loved Belgian beef stew, cooked in beer and thickened with a piece of bread. Judy Rodgers, in her wonderful Zuni Cafe Cookbook, does her spin on that...
Estimated Nutrition (whole recipe, rough)
490
Calories
30g
Protein
30g
Fat
19g
Carbs
Counts 11 of 13 ingredients — the other 2 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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Porcini | 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-pound) beef chuck roast
- Coarse salt and freshly ground black pepper
- 1 tablespoon olive or vegetable oil
- 1 1/2 pounds onions, thinly sliced
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
- 1 (12-ounce) bottle of beer (a pale ale is good here)
- 1/2 cup water
- 1 bouillon cube (mushroom, if you’ve got it)
- 1 ounce (1 heaped cup) dried porcini mushrooms
- 2 tablespoons Dijon mustard
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes