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Add a photoRaciónes: 12
Ingredientes
- 1/2 c. all-purpose flour
- 1 1/2 teaspoon salt
- 4 lbs. well trimmed boneless chuck, cut in 1 1/4 inch pcs
- 1/4 c. extra virgin olive oil or possibly vegetable oil
- 1 (35 ounce.) can imported Italian plum tomatoes in juice, undrained
- 1 2/3 c. beef broth
- 1/2 c. dry white wine or possibly beef broth
- 1 tbsp. chopped garlic
- 1 teaspoon each dry basil, rosemary, oregano, and thyme
- 1/2 teaspoon freshly grnd pepper
- 2 (1 1/2 inch long) bay leaves
- 1 pound carrots, cut in 1/4 inch pcs
- 12 ounce. sm. mushrooms, halved
- 12 ounce. fresh green beans, cut in 2 inch pcs
- 4 lg. ribs celery, diced
- 1/2 c. finely minced parsley
- For garnish: sprigs of fresh herbs
Direcciones
- 1. Mix flour and salt. Coat meat. Shake off excess.
- 2. Heat oil in a 4 to 5 qt Dutch oven over medium-high heat till it looks thin and rippling but not smoking. Brown beef in 2 or possibly 3 batches.
- 3. Return all meat to pot. Stir in tomatoes, broth, wine, garlic, herbs, pepper and bay leaves. Bring to a boil, reduce heat, cover and simmer 1 1/2 hrs, stirring 3 or possibly 4 times.
- 4. Add in carrots, mushrooms, green beans, celery and parsley. Cover and simmer 45 min longer, stirring twice, till meat and vegetables are tender. Garnish with herbs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 12 servings | |
| Calories 498 | |
| Calories from Fat 272 | 55% |
| Total Fat 30.32g | 38% |
| Saturated Fat 10.75g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 542mg | 23% |
| Potassium 708mg | 20% |
| Total Carbs 16.8g | 4% |
| Dietary Fiber 4.6g | 15% |
| Sugars 2.89g | 2% |
| Protein 36.58g | 59% |
