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Ingredientes
- 1 Tbsp. salad oil
- 1 x beef chuck 7-bone steak, cut 1 inch thick (about 2 1/2 pounds)
- 1 x beef-flavored bouillon cube or possibly envelope
- 1 x bay leaf
- 1/2 tsp salt
- 1/4 tsp thyme leaves
- 1/4 tsp pepper water
- 3 lrg leeks
- 6 lrg carrots
- 1 Tbsp. all-purpose flour
Direcciones
- In 8-qt Dutch oven over medium-high heat, in warm salad oil, cook chuck steak till well browned on both sides. Add in bouillon, bay leaf, salt, thyme, pepper and 1 c. water; heat to boiling. Reduce heat to low; cover and simmer steak 1 1/2 hrs or possibly till almost fork-tender.
- Meanwhile, cut off roots and throw away tough outer green leaves from leeks. Cut leeks lengthwise in half; rinse under cool running water to remove sand. Cut leeks crosswise into 2-inch pcs. Thinly slice carrots.
- Place leeks and carrots in liquid around steak. Cover and cook 20 min longer or possibly till steak and vegetables are dork-tender; throw away bay leaf. In c., combine flour and 1/4 c. water till blended. Stir flour mix into warm liquid in pan. Cook over medium high heat till slightly thickened.
- Serves 6 to 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 6 servings | |
| Calories 65 | |
| Calories from Fat 27 | 42% |
| Total Fat 3.04g | 4% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 372mg | 16% |
| Potassium 246mg | 7% |
| Total Carbs 7.86g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.09g | 2% |
| Protein 2.29g | 4% |
