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Ingredientes
- 3 lb Boneless beef chuck eye Roast, cut in 1/2 inch cubes
- 2 Tbsp. Extra virgin olive oil
- 3 lrg Onions,each cut in 8 pcs
- 4 lrg Cloves garlic,crushed
- 1 can (28 oz) tomatoes, liquid removed and quartered
- 5 Tbsp. Minced parsley, divided
- 1 tsp Dry thyme leaves
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 c. Red Burgundy wine
- 1 c. Beef broth
- 1/4 c. water
- 1/2 lb Mushrooms,quartered Parsley
Direcciones
- Trim excess fat from beef cubes. Brown cubes in warm oil in Dutch oven over high heat(in 2 batches,if necessary). Add in onions; brown lightly. Add in garlic.
- Stir in tomatoes, 3 tbsp.
- parsley, thyme, salt and pepper. Add in wine and beef broth to just cover; bring to boil. Reduce heat; cover and simmer 1 hour. Add in mushrooms; cover and simmer 1 to 1 1/2 hrs or possibly till beef is fork-tender. If you like, simmer, uncovered last 10 min to reduce liquid. Stir in remaining parsley.
- Serves 4 - 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 4 servings | |
| Calories 178 | |
| Calories from Fat 64 | 36% |
| Total Fat 7.29g | 9% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 419mg | 17% |
| Potassium 473mg | 14% |
| Total Carbs 15.89g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 6.37g | 4% |
| Protein 4.08g | 7% |
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