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Ingredientes
- 2 lb Beef, cut into 2 inch cubes
- 1 c. Red wine
- 1 lrg Bay leaf
- 1 x Clove garlic, sliced
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 Tbsp. Oil
- 1 1/2 c. Beef stock
- 1 stalk of celery
- 1 x Onion, sliced Few sprigs parsley
- 1/4 tsp Thyme
- 8 whl cloves
- 1 x Inch ginger root Cornstarch
Direcciones
- 1. Place the meat in large bowl. Add in wine, bay leaf, garlic, salt & pepper.
- Marinate in the fridge several hrs, turning frequently.
- 2. Remove the meat & dry thoroughly. SAVE THE MARINADE. In a heavy pot heat the oil & brown the meat.
- 3. Simmer together: the meat, marinade, stock. In a piece of cheesecloth tie up the celery, onions, herbs & spices and add in to pot.
- 4. Cover & simmer 2 1/2 hrs. Add in water if necessary. If you like, when meat is tender, vegetables may be added.
- 5. Throw away herb bag and transfer meat to a warm platter.
- 6. Thicken gravy with cornstarch mixed with a little cool water (1/2 tbs. cornstarch for each c. of broth). Boil, sirring, two mintes. Serve the gravy over the meat with vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 4 servings | |
| Calories 603 | |
| Calories from Fat 373 | 62% |
| Total Fat 41.57g | 52% |
| Saturated Fat 14.49g | 58% |
| Trans Fat 0.18g | |
| Cholesterol 132mg | 44% |
| Sodium 1004mg | 42% |
| Potassium 816mg | 23% |
| Total Carbs 5.93g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.61g | 1% |
| Protein 38.89g | 62% |
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